These Pumpkin Pie Bars are a heavenly cross between pumpkin pie and pecan pie. Fluffy cake mix is combined with pumpkin pie mix and spices, then topped off with crunchy pecans.
Keyword: Pumpkin, pumpkin pie bars
Author: Jennifer Fishkind
12ozcan evaporated milk
1packagebutter recipe golden cake mix
½cupall purpose flour
Preheat your oven to 350°F.
Combine the Pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg in a bowl and beat on a medium speed until smooth.
Pour into an ungreased 13 x 9 in. baking pan. Sprinkle the cake flour evenly all over on top of the pumpkin.
Drizzle the butter all over the top of the cake mix.
Take the chopped pecans, flour, sugar and salt and mix well. Sprinkle evenly over the top of everything.
Bake in the oven for 50-60 minutes. You can take a toothpick to test if it’s ready. It should come out clean when inserted into the middle.
Allow to cool on a wire rack for an hour or so. Then place into the refrigerator for 3 hours, or overnight if possible.
Serve with a whipped topping if desired.
Storage:To Store: It’s not really required to refrigerate these bars, but it’s recommended. The bars will hold together better when they’re chilledTo Freeze: These bars can be frozen in an airtight container or freezer Ziploc bag for up to 3 months.