Pumpkin Pie Bars By Eagle Brand Food

TRADITIONAL EAGLE BRAND PUMPKIN PIE

Steps:

• Mix all ingredients in bowl.
• Pour into pie shells.
• Bake in 425 degree oven for 15 minutes.
• Reduce heat.
• Bake 350 degree oven for 35 minutes.

PUMPKIN PIE BARS

Steps:

• HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
• COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
• MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
• BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
• Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
• Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
• Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
• Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

EASY PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
• Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

PERFECT PUMPKIN PIE COPYCAT EAGLE BRAND

Steps:

• 1. Preheat oven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• 2. Reduce oven temperature to 350*F. and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
• My Note: This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust.
• A suggestion is to let the pie cool on the oven rack, because it cools more slowly that way. If you take it out onto the kitchen counter, the filling sometimes cracks because of the cold air.
• My wife Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND, I do make two pies.