Pumpkin pie bars....
To me, nothing says autumn like Pumpkin Pie Bars. This recipe is an old family favorite that my Mom has been making for about 33 years and she taught my sister and I how to make it as well. My Mom found this recipe in an issue of Women's Day magazine during her and my Dad's first year of marriage. Pumpkin Pie Bars are a fall staple in our household and we look forward to enjoying them each year.
1 - 18 oz. box yellow cake mix
1/2 cup butter, melted
1 - 30 oz. can solid packed pumpkin, or 3 cups pureed pumpkin
1 1/2 cups brown sugar, divided
2/3 cup evaporated milk
2 tsp. cinnamon
1/2 cup chopped nuts (optional)
1/4 cup butter, softened
Preheat oven to 350*F. Grease a 13X9 inch baking pan. Remove 1 cup of dry cake mix and place in a small bowl; set aside.
In another bowl, beat one egg, then add remaining cake mix and melted butter. Mix well. Press into bottom of prepared pan.
Crust mixture after its been pressed into the greased pan.
In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1 cup of sugar, evaporated milk and cinnamon.
Beating the eggs...
Adding the pumpkin and sugar....
Measuring out the cinnamon....
At this point, your pumpkin mixture should look like this.
Pour over cake mixture in pan.
Here's the mixture after I poured it over the top of the crust. Be sure to spread it evenly.
To the reserved cake mix, add 1/2 cup sugar, nuts if desired and softened butter. Mix until crumbly. Sprinkle over pumpkin mixture.
Cake mix, sugar and softened cubed butter for the topping. This time, I omitted the nuts.
We like to use a pastry blender to mix the topping ingredients.
This batch of pumpkin pie bars is topped and ready for the oven!
Bake for 50 - 60 minutes, or until completely done.
Here's the pumpkin pie bars fresh from the oven!
By, Jessi Wasell