Comida Kraft
Recipe Box

Pumpkin-Walnut Pie Bars

Prep Time
25
min.
Total Time
1
hr.
Servings

3 dozen bars or 36 servings, 1 bar each

One reviewer made these Pumpkin-Walnut Pie Bars in October to test them for Thanksgiving—and made them three more times in between!

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
  • Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
  • Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

Substitute

Prepare as directed, substituting PLANTERS Pecans for the walnuts.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 3 dozen bars or 36 servings, 1 bar each

Nutritional Information

Serving Size 3 dozen bars or 36 servings, 1 bar each
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 60mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 4 %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

Rated 5 out of 5 by from Love it better than pumpkin pie! Love it better than pumpkin pie!!! It was soooo easy and the crust is wonderful! Made this on a cold rainy day in July--I will definitely make this in the fall and for the holidays.
Date published: 2004-07-29
Rated 2 out of 5 by from It tasted great, but did not have the consistency I was going for. It tasted great, but did not have the consistency I was going for. It turned out more like pie! I would make it again, but put it into 2 pie dishes instead of one large pan. Too messy to serve if you want people to eat without a fork and knife.
Date published: 2004-11-20
Rated 5 out of 5 by from These are delicious, and rich. These are delicious, and rich. I used butter, and needed to bake the crust a little longer, and the rest a little shorter than the recipe. A definite keeper!
Date published: 2004-10-01
Rated 3 out of 5 by from Not a bad recipe, but the next time I make it I won't keep the bottom layer in as long as recipe... Not a bad recipe, but the next time I make it I won't keep the bottom layer in as long as recipe recommends. It gets too dry!
Date published: 2002-12-17
Rated 5 out of 5 by from Awesome desert! Awesome desert! I made this in Oct. to try it out before Thanksgiving and have made it 3 times since. Everyone loves it!
Date published: 2004-11-07
Rated 1 out of 5 by from Disappointing. Disappointing. Too wet, even cooking more than required. Too much sugar with not much "pumpkin pie" flavour.
Date published: 2006-10-30
Rated 4 out of 5 by from i make a pumpkin bar recipe but htis was great with the walnuts in it. i make a pumpkin bar recipe but htis was great with the walnuts in it. The whole family liked it.
Date published: 2002-09-12
Rated 4 out of 5 by from These sound yummy. These sound yummy. Calls for canned pumpkin, so I won't have to mess with the jack-o-lantern@\!
Date published: 2002-10-21
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