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Krusteaz Mix Supreme Bar Pumpkin Pie - 17.25 Oz
Supreme Mix, Pumpkin Pie Bar
Made with gingerbread crust. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Seize the what if. Try our other Krusteaz favorites! Krusteaz Pledge: You can count on Krusteaz for the highest quality products. 1 (800) 457-7744 M-F 7:00 am - 4:00 pm (PT). Please have package available when calling. Krusteaz.com. For tips, recipes & product information.
|Serving size||31 g|
|Servings Per Container||16|
|Amount Per Serving||(+)|
|Calories from Fat||60||60|
|% Daily Value*|
|Total Fat 1g||2%||11%|
|Saturated Fat 0||18%||18%|
|Trans Fat 0g|
|Total Carbohydrate 28g||9%||9%|
|Dietary Fiber <1g||2%||2%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Pumpkin Filling: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Ion, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Pumpkin Flakes, Spices, Canola or Soybean Oil, Emulsifier (DATEM, Mono-Diglycerides), Salt, Artificial Flavor, Titanium Dioxide (Color), Yellow 6. Gingerbread Crust: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid), Sugar, Molasses Powder, Canola or Soybean Oil, Dextrose, Salt, Spices, Cocoa (Processed with Soy Lecithin (Emulsifier).
Warning Contains: Contains: wheat and soy. Made on equipment that makes products containing eggs, milk and tree nuts.
Directions You Will Need: Filling: 1/2 cup water; 2 eggs; 4 Tbsp. butter or margarine (low fat spreads are not recommended), melted. Crust: 3 Tbsp butter or margarine (low fat spreads are not recommended), melted. Tip! For easy serving, chill pumpkin pie bars before cutting. 1. Heat oven to 350 degrees F. Lightly grease 8x8x2-inch baking pan or 9-inch pie pan. 2. Stir together filling mix, water, eggs and 4 tablespoons melted butter until smooth. Allow to sit while crust bakes. 3. Stir together crust mix and 3 tablespoons melted butter using a fork until moistened. Press evenly into bottom of pan (If using pie pan, press crust into bottom and sides of pan). Bake 5 minutes. 4. Whisk filling mixture again and pour over hot crust. Bake as directed below until filling is set and center does not jiggle when lightly shaken. Allow to cool before cutting. Store in the refrigerator. Makes 16 servings. 8x8x2-Inch Pan: 350 degrees F temperature; 26-30 minutes bake time. 9-Inch Pie Pan: 350 degrees F tempera
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