Mile High Pumpkin Pie Bars - Pumpkin and vanilla pudding “fluff” piled high on top of a golden Oreo crust, sprinkled with ground cinnamon and nut topping.
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It was such a BEAUTIFUL weekend! Believe it or not it was in the high 70's! We packed a cooler, threw some clothes in a bag and took the family up north to the cabin. We swam in the lake, took a walk and had a fabulous lunch with family and friends. I mean COME ON, right?
Just look at that beauty! When you wake up in the morning, look out your window, and see this, it almost brings tears to your eyes. I am in AWE of how great our God is! Although I didn't break out into song standing there on our dock, in my mind I was certainly singing, "How Great Thou Art" on that beautiful Sunday morning. BREATHTAKING.
I even took some pics of my hubby. His birthday was Friday so we really ended up celebrating all weekend. Why? Because he likes it that way. And because he's the love of my life, I like it that way, too!
So, I know what YOU'RE here for. Not necessarily to see beautiful trees or handsome men. If you like that, though, I'll see what I can do in future posts. 😉
Yep, I know why you're really here. You're here to get the recipe for these AWESOME Mile High Pumpkin Pie Bars. I'm not going to lie. I'm not a huge pumpkin fan. In fact, seeing all of the pumpkin EVERYTHING lately makes me want to just rebel and post chocolate recipes all over the place. BUT, I know there are so many people out there who, unlike me, LOVE pumpkin.
So, I really bit the bullet, sucked it up and decided that I WAS going to post a pumpkin recipe, but it was going to be light, it was going to be subtle and it was going to be something EVEN I would enjoy. And I did. I enjoyed the heck out of these bars.
These bars are HEAVENLY - I whipped up a light, creamy pumpkin and vanilla pudding "fluff" and then piled it high on top of a golden Oreo crust- sprinkled the top with ground cinnamon and nut topping, and called it a day. Boy, was it a good day.
I was tempted to call this a "layered" dessert, but the layers aren't really that distinct. You create the dessert in layers, but the top layers just kind of meld together creating a perfect vanilla pumpkin flavor. And the crust? Are you kidding me? Golden Oreos? Move over graham crackers. . .there's a new crust in town.
Get out there and enjoy the fall. Enjoy the weather, enjoy the food. I've had my pumpkin, so I can call it good now for the season. Come Thanksgiving, I'm going to need some chocolate. Alright, alright. Just try these bars. . . they're fab. That's all I gotta' say. Over and out.
Mile High Pumpkin Pie Bars
Ingredients
- For the Crust
- 25 golden Oreos (2 sleeves from an Oreo package)
- 4 tablespoons unsalted butter (melted)
- For the Middle Layer
- 3.4 oz. instant vanilla pudding
- 1 ½ cups cold milk
- ½ cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup whipped topping
- For the Top Layer
- 3.4 oz. instant vanilla pudding
- 2 cups whipped topping
- 1 cup milk
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- Ground cinnamon and nut topping for garnish
Instructions
- For the Crust
- Pulse the cookies in a food processor until you achieve a crumb mixture.
- In a small bowl, mix the cookie crumb mixture with the melted butter and press into greased 8x8 inch pan.
- Bake in preheated 350 degree oven for 15-17 minutes.
- Allow to cool.
- For the Middle Layer
- In a large bowl, beat pudding and milk until well blended.
- Blend in pumpkin and pie spice. Fold in whipped topping.
- Pour and smooth on top of Oreo crust.
- For the Top Layer
- In another bowl, beat pudding mix, cool whip and milk together until smooth.
- Slowly beat in powdered sugar and vanilla until fluffy.
- Layer on top of the middle layer of the dessert.
- Garnish with ground cinnamon and nut topping.
- Refrigerate for 2-3 hours before serving.
Notes
- Cookie Crust Consistency: Ensure that the cookie crumb mixture for the crust is well combined with the melted butter and evenly pressed into the pan. This will help create a solid and uniform crust base for the dessert.
- Chilling Time: Refrigerating the dessert for 2-3 hours before serving is crucial for allowing the layers to set properly. This chilling time helps the pudding layers firm up and allows the flavors to meld together, resulting in a delicious and cohesive dessert.
- Garnish Variation: Feel free to get creative with the garnish. In addition to the ground cinnamon and nut topping, you can sprinkle extra crushed Oreos or toasted pecans on top for added texture and flavor. Customize the garnish to suit your taste preferences and presentation style.
Susan
This looks like a delicious dessert for Thanksgiving! I've never heard of or seen Golden Oreo's so can you tell me where to get them or what I can substitute?
Sara
Hi Susan, Golden Oreos can be found by the original Oreo cookies in your local grocery or discount store. If you can't find Golden Oreos, vanilla sandwich cookies will work!
Susan
Thanks Sara. I'll use the substitute. I live in the south and have never seen these in my local grocery stores.
Angie
Hi Susan,
I just want to verify it is plain pumpkin and not the pumpkin pie filling. Thanks!
Sara
Hi Angie, yes, it's plain pumpkin!
Vernie
Please add me to your mailing list. I am going to make this for Thanksgiving Day treats.
Hugs, Vernie
Sara
Hi Vernie, your guests are going to love these bars on Thanksgiving Day! Did you sign up to receive my emails on the blog? Please visit my homepage and add your email address to follow my new posts!
kelly
I made a revised version of this. Used premade graham cracker pie crust and just the middle layer as I didn't catch that I actually needed 2 packages of pudding and 3 tubs of cool whip. Would have been nice to have the recipe use "package" instead of ounces. Hoping it turns out.
Sara
Hi Kelly, how did the pie turn out? I hope you enjoyed it!
Sue M.
Thanks so much for sharing this recipe! I made these today and those Golden Oreos absolutely help make this recipe wonderful. Mine didn't firm up quite as much as your picture (and I chilled it for six hours) but we loved the flavors. A definite keeper.
Sara
Hi Sue! I agree that the Golden Oreos are definitely one of the secrets to these fabulous bars. So glad you enjoyed them!
Hannah
Beautiful pictures!! My husband and I are heading up to our cottage this weekend and it's definitely the best way to recharge and enjoy Gods creation. I'm going to bring these bars along for the trip!
Sara
The autumn season is just way too short, Hannah! Enjoy your weekend up at the cottage - it sounds lovely - I hope you like the bars!
The Better Baker
Believe it or not...my belly let out a rumble while looking at your gorgeous dessert. ;-} Great photos! We are SO happy you shared with us at Weekend Potluck, but we'd love it even more if you'd link back to the party within your post (makes you eligible to be featured). Keep 'em comin. Fall is my FAV and the photo of the colorful woods is just breathtaking. How Great Thou Art for sure!!
Sara
Hi Marsha! Thanks for stopping by to comment on my pumpkin dessert! Fall is absolutely wonderful, you're right! If only it lasted a bit longer! Have a great week!
Lucy
These look absolutely fantastic!! And those trees!!! BEAUTIFUL! Thanks so much for sharing at our Pretty Pintastic Party!
Sara
Thanks so much, Lucy! The leaves are already starting to fall now. 🙁 Winter comes way too quick!
erin
These look so wonderful! Pinned for later. Found your blog on LInk Party Palooza and started following on Google +.
Erin
http://theeveryday-mom.blogspot.com/
Sara
I'm so glad you stopped by, Erin! Thanks for the Google+ follow!
Carisa Smith
This looks like a beautifully incredible dessert!
Sara
Thanks for the sweet comment, Carisa! It really was delicious!
Eli@coachdaddy
As a native Coloradan, you had me at the name. As a cookie czar, you had me at the crust. This one's going in the file for things to bake.
*Glad I found you through the Wonderful Wednesday linkup.
Sara
Excellent, Eli! You will love it - and I love that you're a cookie czar! LOL
Jessica
Um..can you send me a piece..or the whole pan lol! That looks divine! On a side note,
I am hosting my first ever Tuesday Link Up Party that runs all week long. I hope you can come over and link up with me!! I love meeting new ladies and getting to see all the amazing content everyone has to offer! I would love to have you! http://liverandomlysimple.com/totally-terrific-tuesday-linkup-party-1/
Sara
I will definitely try to swing by, Jessica. Congrats on your link party!
Jacqui
Wow! These sounds so yummy! Thank you for linking up to Party Time and we hope to see you again next week!
Amanda @ Dwelling in Happiness
These sound DELICIOUS! I love any pumpkin desert in the fall!! Pinning! 🙂
Marlene Schlegel
Love the fall scene, the handsome man and sure am going to try these Mile High Pumpkin Pie Bars.
Sara
I hope you do! They were delicious!
Jessie Howard
Hello!
Just a quick question. So if I need a total of 3 cups whipped topping and I plan on using Cool Whip, do I need 3 tubs of Cool Whip?? I think my tubs are 8 oz each?
Thanks!
Sara
That's correct, Jessie! Good luck and enjoy!
Margie Hilburn
Isn't the Cool Whip by weight...so 8 oz is weight, not volume. So I believe I've read 8oz tub by weight would yield about 3 cups by volume of Cool Whip. Can't wait to try this!
Sara
That's correct, Margie! Hope you enjoy it!
Jackie
I am somewhat confused by the comments regarding the whipped topping and your reply. You say we need 3 - 8oz. tubs of Cool Whip in one reply and then it is indicated that 1 tub will provide the 3 cups necessary for the filling and topping. I need some clarification with this ingredient. Recipe sounds amazing. I just celebrated my Thanksgiving (Canadian) and will save this recipe for family Xmas.