Decadent Pumpkin Crunch Bars Recipes

MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES

Makeover Crunchy Pumpkin Dessert Squares image

By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package yellow cake mix (regular size)
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Steps:

In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

FANTASTIC PUMPKIN BARS

Fantastic Pumpkin Bars image

I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.

Provided by Mindy

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 eggs
1 ⅔ cups white sugar
1 cup canola oil
1 (15 ounce) can pumpkin puree
2 cups shredded carrots
1 cup crushed pineapple
1 (8 ounce) package cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 39.2 g, Cholesterol 48.9 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 279 mg, Sugar 29.3 g

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