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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Maple-Pumpkin Pie Bars Recipe

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This recipe for Maple-Pumpkin Pie Bars is from Elizabeth's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pkg. (2 layer size) yellow cake mix
4 eggs, divided
cup butter or margarine, melted
1 pkg. (8 OZ.) PHILADELPHIA Cream Cheese softened
1 can (15 oz.) pumpkin
cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1 env. DREAM WHIP Whipped Topping Mix
⅓ cup milk
3 tbsp. maple syrup
⅛ tsp. ground cinnamon

1. Heat oven to 350F.

2. 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.

3. Beat cream cheese, pumpkin,
sugar, dry pudding mix and
remaining eggs with mixer until
blended; pour over crust.

4. Bake 40 min. or until center
is almost set; cool 10 min. Use
foil handles to transfer the dessert
to wire rack; cool completely.

5. Meanwhile, beat whipped
topping mix, milk, and syrup in
a 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.

6. Spread whipped topping
mixture onto dessert just before
serving; sprinkle with cinnamon.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 40 min




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