Maple Pumpkin Pie Bars Recipes

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MAPLE-PUMPKIN PIE BARS



Maple-Pumpkin Pie Bars image

Give 'em layer upon layer of yumminess-from a buttery cake crust to a luscious pumpkin pie filling to a sweet and creamy maple-whipped topping.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 24 servings

Number Of Ingredients 11

1 pkg. (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1/2 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1 env. DREAM WHIP Whipped Topping Mix
1/3 cup milk
3 Tbsp. maple syrup
1/8 tsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
  • Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
  • Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
  • Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
  • Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MAPLE-PUMPKIN PIE BARS



Maple-Pumpkin Pie Bars image

Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.

Provided by JELL-O

Categories     JELL-O Holiday

Time 1h35m

Yield 24

Number Of Ingredients 11

1 package (2-layer size) yellow cake mix
4 large eggs eggs, divided
½ cup butter or margarine, melted
½ cup packed brown sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (15 ounce) can pumpkin
1 (3.4 ounce) package JELL-O Pumpkin Spice Flavor Instant Pudding
1 envelope DREAM WHIP Whipped Topping Mix
⅓ cup milk
3 tablespoons maple syrup
⅛ teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
  • Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
  • Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
  • Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
  • Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Nutrition Facts : Calories 225 calories, Carbohydrate 26.8 g, Cholesterol 52.4 mg, Fat 10.3 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 5 g, Sodium 327.6 mg, Sugar 20.8 g

MAPLE-PUMPKIN PIE BARS



Maple-Pumpkin Pie Bars image

Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.

Provided by JELL-O

Categories     JELL-O Holiday

Time 1h35m

Yield 24

Number Of Ingredients 11

1 package (2-layer size) yellow cake mix
4 large eggs eggs, divided
½ cup butter or margarine, melted
½ cup packed brown sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (15 ounce) can pumpkin
1 (3.4 ounce) package JELL-O Pumpkin Spice Flavor Instant Pudding
1 envelope DREAM WHIP Whipped Topping Mix
⅓ cup milk
3 tablespoons maple syrup
⅛ teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
  • Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
  • Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
  • Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
  • Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Nutrition Facts : Calories 225 calories, Carbohydrate 26.8 g, Cholesterol 52.4 mg, Fat 10.3 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 5 g, Sodium 327.6 mg, Sugar 20.8 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

MARBLED PUMPKIN-MAPLE CHEESECAKE BARS



Marbled Pumpkin-Maple Cheesecake Bars image

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

Provided by Rick Martinez

Categories     Small Plates     Dessert     Thanksgiving     Halloween     Fall     Cheesecake     Pumpkin     Cream Cheese     Sour Cream     Butter     Egg     Vanilla     Ginger     Maple Syrup     Kid-Friendly     Soy Free     Peanut Free     Tree Nut Free

Yield 20 servings

Number Of Ingredients 16

Crust:
½ cup (1 stick) unsalted butter, melted, slightly cooled, plus more for pan
10 oz. graham crackers (about 20)
2 Tbsp. sugar
½ tsp. kosher salt
Cheesecake and assembly:
24 oz. cream cheese, room temperature, cut into small pieces
4 large eggs, room temperature
1 cup sugar
2 tsp. vanilla extract
½ tsp. kosher salt
8 oz. sour cream, room temperature
½ cup pure maple syrup
1 (15-oz.) can pumpkin purée
1½ tsp. pumpkin pie spice
½ tsp. ground ginger

Steps:

  • Crust:
  • Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
  • Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
  • Cheesecake and Assembly:
  • Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
  • Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
  • Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
  • Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.

MAPLE FROSTED PUMPKIN BARS



Maple Frosted Pumpkin Bars image

Make and share this Maple Frosted Pumpkin Bars recipe from Food.com.

Provided by jan007

Categories     Bar Cookie

Time 45m

Yield 45 squares

Number Of Ingredients 13

2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 cup pumpkin
1/2 cup butter
3 cups powdered sugar
6 tablespoons maple syrup
1/2 cup chopped pecans (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease 15x10-inch jelly-roll pan.
  • Combine flour, baking powder, cinnamon and salt in medium bowl.
  • Beat sugar, butter and vanilla in large mixer bowl.
  • Add eggs one at a time, beating well after each.
  • Beat in pumpkin.
  • Gradually beat in flour mixture.
  • Spread into prepared pan.
  • Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
  • Cool completely in pan.
  • Spread with Maple Icing.
  • Cut into bars.
  • FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
  • Frost and cut into squares.
  • Garnish with chopped pecan if desired.

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