Skip to content

Friday Finds: Pumpkinlicious

November 16, 2007

Friday Finds Button

It’s the most pumpkin-y time of the year, and I just love it. Pumpkin pie, pumpkin bread, pumpkin muffins and iced pumpkin cookies all make my holidays sweeter and my pants tighter. But I found a new recipe this year that tops them all: Pumpkin Pie Bars. This is the smooth, creamy goodness of pumpkin pie, but bite-sized and hand-held for your convenience. (Also with a tasty streusel topping). Can’t beat that with a stick, I tell you.

Here’s the oh-so-easy recipe:

Pumpkin Pie Bars

  • 1 package yellow cake mix (reserve 1 cup for topping)
  • 6 Tbs. melted butter
  • 3 eggs
  • 1 15oz. can pumpkin (not pumpkin pie filling)
  • 1/3 to 1/2 cup brown sugar, to taste
  • 2/3 cup evaporated milk
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg

Topping:

  • 1 cup reserved cake mix
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 cup butter, margarine or butter-flavored Crisco, your choice. Any solid fat will do here.

Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with foil and grease foil.

Pour 1 cup of cake mix into a medium bowl and set aside.

Combine remaining cake mix, 6 Tbs. butter and 1 egg, mix well and press into the pan.

Combine the pumpkin, sugar, milk and spices, mix well and taste. Adjust seasonings to your liking. Then beat two eggs and mix them into the pumpkin mixture. Pour the whole mess into the pan.

Add 1/4 cup sugar and 1 tsp. cinnamon to the reserved cake mix, stir well. Cut in butter or shortening, until the mixture resembles coarse crumbs. Sprinkle topping onto the pumpkin filling.

Bake for 45 to 50 minutes, or until the center is set and a knife inserted in the bars comes out clean. Cool on a wire rack and use the foil to lift the bars from the pan before cutting. Serve slightly warm with whipped cream, or chill. Store leftovers (ha ha) covered in the refrigerator.

***

Do you have a Friday Find? If you’d like to play along, write up your find in a post on your own blog. Then come back here and add the URL to that blog post to the Mister Linky. Check out the complete rules here.

Advertisements
4 Comments leave one →
  1. November 16, 2007 3:56 am

    My find is Free Rice.

  2. November 16, 2007 10:25 pm

    Um, this sounds like the most amazing thing in the world, and I fully intend to give them a try.

    May I also recommend chocolate chip pumpkin cookies (especially good if you add chopped walnuts to your liking for a little extra texture)? I experimented with that this fall and it was pure decadence.

    Goodness, but I do love all things pumpkin, and now you have me drooling. 🙂

    Molly

  3. Heth permalink
    November 16, 2007 11:33 pm

    Yum.

  4. November 17, 2007 12:49 am

    Nice switch–looks so good! And that recipe sounds terrific.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: