As I mentioned in my post on moist and delicious crumb cake, the folks from Krusteaz* recently contacted me and asked if they could send some bake mixes to review. I couldn’t wait to try the pumpkin pie bars after making the Krusteaz crumb cake, which I thought would be a hard act to follow.
All I have to say is if you are a pumpkin lover, you have to make these awesome bars while the mix is on the shelves. As my friend and coworker Elaine put it, “these taste like they came from a bakery, not from a box!” She wanted to know what I added to the mix. Absolutely nothing. I decided to follow the easy directions on the box, and guess what? You really do not need to add a thing to the mix — they are so tasty and have just the right amount of spices. Plus the gingerbread crust is great!
- 1 box of Krusteaz Pumpkin Pie Bar Supreme Mix
- ½ cup of water
- 2 eggs
- 7 tablespoons melted butter (divide this into 4 tablespoons for the filling, 3 tablespoons for the crust)
Preheat oven to 350 degrees F. Follow the directions on the box, depending on your pan size.
Let cool before cutting. These are great to eat on their own, or top with a dollop of whipped cream.
The plate I took to the office didn’t last long — just ask Elaine, who loves Krusteaz’s lemon and key lime bar mixes as well! I will be serving these at Thanksgiving for sure.
*Disclaimer: I am not affiliated with Krusteaz.
Eat, drink and be merry!
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