Wednesday, November 4, 2015

Pumpkin Pie Bars

I am a lover of pumpkin desserts.  My family are not big fans besides an occasional pumpkin chocolate chip cookie or slice of this pumpkin cake.  I love pumpkin pie bars in any form, especially this recipe.  (One of my other favorite is these pumpkin cheesecake bars...yum!)

I originally posted this recipe in 2011 and named it Pumpkin Torte, since that's the name that I got from the sweet lady at church that gave me the recipe.  However, I was making these this week to take to a church activity and realized that the recipe could use some help.  So, I changed the name, from Pumpkin Torte to Pumpkin Pie Bars.  (I think tortes have many more layers than this.)

I changed the recipe since a few things in the original recipe, made me say, "I do, what?  What size can of pumpkin do I use?"  I knew my friend the recipe for the same bars, so I got her recipe and compared it to mine and made some changes.  

That being said, these pumpkin pie bars are pretty yummy and rich, with a butter crust, yummy pumpkin filling and crumbly cinnamon sugar topping.  And of course a little whipped cream on top doesn't hurt anything...(except my cholesterol, but all things in moderation, right?)


Pumpkin Pie Bars
Makes at least 18 squares

printable recipe here

Crust

1 yellow cake mix, reserving 1 c.
1/2 c. butter, melted
1 egg, beaten

Filling
29 oz can pumpkin
2 eggs, beaten
1 1/4 c. sugar
2/3 c. evaporated milk (I use fat-free)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger

Topping
3 T. butter, softened
1 c. cake mix, that was reserved from crust
1 Tbsp. cinnamon
2 Tbsp. sugar

For the crust:  Set aside 1 cup cake mix to use for the topping.  Mix the remaining cake mix, melted butter and beaten egg together. Pat the mixture into the bottom of a greased 9x13 pan.

For the filling:  Beat the filling ingredients together (pumpkin, eggs, milk, sugar and spices) until well combined.  Pour over crust.

For the topping:  Mix softened butter, cake mix, cinnamon and sugar together until crumbly.  Sprinkle over filling.

Bake 45 minutes in a 375 degree oven.  If the middle jiggles, then bake a few minutes more.

Yummy served warm or cold with whipped cream.  

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