When the calendar turns it’s page
to September, it automatically
turns into the magical Season
of Pumpkin Recipes!
Although I like to bake with
pumpkin year around, I really kick my
baking into pumpkin overdrive in
the Fall. This is a recipe that I
often fix for large pot luck dinners,
tailgating parties or where ever I know
there will be hungry friends.
You can cut these bars into smaller
pieces and they will still hold
together perfectly! I think they are
the perfect combination of a
pumpkin pie and cobbler.
Although I like to bake with
pumpkin year around, I really kick my
baking into pumpkin overdrive in
the Fall. This is a recipe that I
often fix for large pot luck dinners,
tailgating parties or where ever I know
there will be hungry friends.
You can cut these bars into smaller
pieces and they will still hold
together perfectly! I think they are
the perfect combination of a
pumpkin pie and cobbler.
Pumpkin Pie Streusel Bar’s
1 (18.25 oz) Yellow Cake Mix ~ I use Duncan Hines
3/4 C. Butter~ divided
4 Egg’s
2 (15 oz.) Pumpkin ~I use Libby’s
1 (5 oz.) Evaporated Milk
1 1/2 C. Sugar ~ divided
2 tsp. Pumpkin Pie Spice
*Optional~ 1 C. Chopped Pecans
Preheat oven to 350
Lightly spay a 9×13 pan with parchment paper.
Measure out 1 cup of the dry cake mix~ set aside.
Mix remaining cake mix, 1 stick of the butter
and the egg. Blend well then spread into the
prepared pan.
2 (15 oz.) Pumpkin ~I use Libby’s
1 (5 oz.) Evaporated Milk
1 1/2 C. Sugar ~ divided
2 tsp. Pumpkin Pie Spice
*Optional~ 1 C. Chopped Pecans
Preheat oven to 350
Lightly spay a 9×13 pan with parchment paper.
Measure out 1 cup of the dry cake mix~ set aside.
Mix remaining cake mix, 1 stick of the butter
and the egg. Blend well then spread into the
prepared pan.
For the filling, beat together
1 cup sugar, pumpkin, remaining egg’s,
evaporated milk and spice.
Pour this over the “crust”.
Finally mix together the reserved cake mix
with the remaining butter and sugar.
*If you are adding in the optional pecan’s
add then into this mixture now.
Mix until crumbles. Sprinkle over
the filling mixture evenly.
Bake for 1 hour and 15 minutes.
Or until center is “set”. Let cool
completely before cutting.
HAPPY FALL Y’ALL!
Lark
Larks Country Heart Harrington says
Jackie, You can try it out…for me it was just to much.
Jackie Parker says
Could you use spice cake mix? I happen to have some on hand
K Little @Cooking with K says
Family is going to love this….pinned!
Marsha Baker says
Yes Please! A second piece too…make it a big one. =)YUM! I’m pinning also!
Jane says
Oh my goodness, Lark! These bars look SO GOOD! Pinning them right now! 🙂