Easy Pumpkin Pie Crunch Bars

If pumpkin pie feels like too much work, these bars are your new fall favorite. There is no crust to roll out. You pour a spiced pumpkin custard into a pan, sprinkle dry cake mix and pecans over the top, drizzle with butter and bake. The topping turns into a golden, crunchy layer that tastes like pecan pie met pumpkin pie.

Why You Will Love This Recipe

• No pie crust needed
• Creamy pumpkin filling with a crunchy top
• Feeds a crowd from one pan
• Perfect for Thanksgiving and fall parties
• Only 15 minutes of hands-on time

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Chill Time: 1 hour
• Total Time: 2 hours 10 minutes
• Servings: 16 bars

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 box (15.25 oz) yellow cake mix
• 3/4 cup butter, melted
• 1 cup chopped pecans

Ingredient Notes

• Pumpkin: use plain pumpkin puree, not pumpkin pie filling.
• Cake mix: yellow or butter cake mix both work. Spice cake mix adds even more warmth.
• Pecans: walnuts work too, or leave them out for a nut-free version.

How to Make Easy Pumpkin Pie Crunch Bars

1. Prep the pan. Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix the filling. Whisk the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt until smooth.
3. Pour it in. Pour the pumpkin mixture into the prepared dish.
4. Add the topping. Sprinkle the dry cake mix evenly over the filling, then scatter the pecans over the top.
5. Drizzle with butter. Drizzle the melted butter over the whole surface, covering as much of the dry mix as you can.
6. Bake and chill. Bake 50 to 55 minutes, until golden and set. Cool, then chill at least 1 hour before cutting.

Tips for Success

• Spread the cake mix evenly to avoid powdery spots.
• Chilling makes the bars easy to slice.
• Serve with whipped cream and a pinch of cinnamon.

Variations

• Use spice cake mix for a deeper flavor.
• Add a drizzle of caramel sauce before serving.
• Swap pecans for toffee bits.

What to Serve and Storage

Serve cold or at room temperature with whipped cream or vanilla ice cream. Store covered in the fridge for up to 5 days.

FAQs

Can I make it ahead?

Yes, bake it the day before and keep it chilled.

Can I use homemade pumpkin puree?

Yes, just make sure it is thick and well drained.

Can I freeze the bars?

Yes, freeze slices for up to 2 months and thaw in the fridge.

Final Thoughts

Easy Pumpkin Pie Crunch Bars give you all the cozy flavors of pumpkin pie with a fraction of the work. Make a pan this fall and watch it vanish.