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Pumpkin Betty Bars
  • Gluten-Free
  • Soy-Free
  • Corn-Free

Pumpkin Betty Bars

This is a unique pumpkin dessert, halfway between pumpkin pie and pumpkin cake. You can serve larger pieces to eat with a fork, or cut it into smaller pieces to eat like a bar. Made with Pamela’s Baking & Pancake Mix. (This recipe was formerly called Pumpkin Betty Bars.)

Ingredients
      FOR THE TOPPING
    • 2 cups chopped pecans and/or walnuts
    • ½ cup (1 stick) butter, melted
    • 1 teaspoon vanilla
      FOR THE BARS
    • 1 (29 ounce) can pumpkin pie mix
    • 1 (14 ounce) can sweetened condensed milk
    • 2 eggs, large, beaten
    • ½ cup (1 stick) butter, melted
    • 2 cups (280 g) Pamela’s Baking & Pancake Mix
Directions

    TO MAKE THE TOPPING: Mix all ingredients together and set aside.

    TO MAKE THE BARS: Preheat oven to 350° with rack in center of oven. Grease a 9 x 13-inch baking pan.

    In a large bowl, mix together pumpkin pie mix, milk, eggs, and butter. Add Baking & Pancake Mix and stir to combine. Pour into baking pan and spread evenly. Gently pat topping slightly into top of the pumpkin batter. Bake for about 50 to 58 minutes or until toothpick inserted near center comes out clean.

    When cool, cut with a small serrated or steak knife for best results.

    VARIATION: You can substitute plain pumpkin puree plus 3 teaspoons pumpkin pie spice in place of canned pumpkin pie mix.

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
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9 Item(s)

Lisa 10/296/2017 10/24/2017
  • Rating:
Get your dessert fork ready! The recipe turned out as pictured using canned pumpkin and my own spices instead of using pumpkin pie mix. In my opinion, it is too thick to be a "bar" eaten with fingers. Instead, I piled on the whipped cream and ate it with a fork...again....and again.
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Valerie 11/327/2016 11/23/2016
I make this every thanksgiving and my family loves it! Perfect just as it is.
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Laurie 11/315/2016 11/11/2016
This has become the most requested dish to bring along for family gatherings. I must say it is important not to over cook. I pull it out after the suggested time and let it set up nicely. That way the bars hold that wonderful creamy consistency that one looks for then you think of a pumpkin bar. Sadly, there are never any leftovers to take home because everyone finishes it. YUM!
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Mindy Murphy 12/351/2015 12/18/2015
I was fortunate to be able to have this at a birthday celebration, and was just given this website from the person who baked it! Absolutely loved it! Had to post this after reading the first review. The only difference was nuts on top only. Can't wait to make it myself!
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Beth 11/330/2015 11/27/2015
We love this recipe. It is so easy to make and It's been a hit everywhere we take it.
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Sandy Sucky 03/67/2015 03/09/2015
I make this recipe all the time & it always comes out perfect. It is a favorite among family & friends. We LOVE it!



Sandy Sucky
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Barb 12/356/2014 12/23/2014
We've made this recipe with and without the topping. My family prefers it without the topping. Very tasty and easy to make! Thank you Pamelas!
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Carole 10/284/2014 10/12/2014
I've found that the pecans should not be finely chopped - use a little more nuts than the recipe calls for - and lightly press into the batter.
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Sara Lee 10/285/2014 10/13/2014
OUTSTANDING!!! Can't keep up with the demand from friends and neighbors. Here are my substitutions:

Organic coconut oil to replace butter. 2 TBSP Organic flax meal combined with 6 TBSP water to replace eggs. 4 cups Butternut squash + 3 tsp. pumpkin pie spice (or make your own spice mixture). 2 cups PAMS flour (not pancake mix) and add 2 tsp baking soda and 1 tsp baking powder. I plan to make my own sweetened condensed milk. My daughter found a great recipe using Stevia. One step at a time ?!?



I did the same with the nut-topping. Coconut oil, organic vanilla, nuts.



Topped this off with icing: Coconut water, organic yogurt, powdered sugar. Need to find a replacement for powdered sugar :( ANYWAY...these are GREAT!!! Thanks PAM!
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