Maple-Pumpkin Pie Bars - Kraft Recipes Top
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Maple-Pumpkin Pie Bars

Prep Time
Total Time

24 servings

Give 'em layer upon layer of yumminess—from a buttery cake crust to a luscious pumpkin pie filling to a sweet and creamy maple-whipped topping.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
  • Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
  • Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
  • Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
  • Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC


Prepare using JELL-O Vanilla Flavor Instant Pudding, and blending 1 Tbsp. pumpkin pie spice into the cream cheese mixture before pouring over crust.


Prepare using PHILADELPHIA Neufchatel Cheese.

How to Store

Store in tightly covered container in refrigerator.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 200
Total fat 9g
Saturated fat 5g
Cholesterol 55mg
Sodium 270mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 20g
Protein 3g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from love pumpkin Great recipe, but can't find pumpkin pudding in sugar free. I am diabetic, so would prefer sugar free.
Date published: 2016-10-06
Rated 4 out of 5 by from Tasty Followed recipe as written but used a small amount of maple flavoring in topping and used 2 envelopes of Dream Whip. I didn't use foil in pan and just served from the pan. I've used this crust in recipes before and found it tastes better if allowed to come to room temperature.
Date published: 2016-11-04
Rated 4 out of 5 by from Very good taste, and firm texture, but next time I make this, I will use 2 envelopes of Dream... Very good taste, and firm texture, but next time I make this, I will use 2 envelopes of Dream Whip topping to make the finished desert look like this picture.
Date published: 2013-11-15
Rated 2 out of 5 by from I will not make this again. I will not make this again. Taste like pumpkin pie but more time consuming to make. Just make a pumpkin pie and put Cool Whip on it!
Date published: 2013-11-24
Rated 5 out of 5 by from Great recipe. Great recipe. I love this recipe and will make it for church and family gatherings
Date published: 2013-11-05
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