Comida Kraft
Recipe Box

Maple-Pumpkin Pie Bars

(13) 11 Reviews
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; sprinkle with cinnamon.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Size Wise

Enjoy your favorite foods while keeping portion size in mind.


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

How to Store

Store in tightly covered container in refrigerator.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 230
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 55mg
Sodium 290mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 23g
Protein 3g
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %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

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  • jiminsc |

  • dovecanyon |

    This is quite good although it can't really be called a "bar" as it is too soft to picked up and eaten with your fingers; fork required. That said, I used the vanilla pudding with added pumpkin spice and plain ready-made CoolWhip topping. I sprinkled the top lightly with cinnamon/sugar mixture and drizzled a tiny bit of maple syrup over the top when serving. Loved by all.

  • EileenG50 |

    Everybody loved this cake/pie. It is April, so I could not find the pumpkin pudding so I used butterscotch pudding instead. Everything else was per the recipe. Love it!!!! but when I was cutting it and serving, I scraped up the aluminum foil. I hope no one got a piece of foil.