Quick-and-Easy Pumpkin Pie Bars
Source of Recipe
Ryanne, Leslie and Rachel Chilton
List of Ingredients
1 package 2-layer-size Yellow Cake mix
1/2 C. butter, melted and cooled
3 eggs
1 16-oz. can pumpkin
1 5-oz. can (2/3 C.) evaporated milk
1/2 C. packed brown sugar
2-1/2 tsp. pumpkin pie spice
2 T. sugar
2 T. butter, softened
1 tsp. cinnamon, or pumpkin pie spice
Whipped cream
Pumpkin pie spice, optional
Recipe
Combine the dry cake mix, melted butter and one of the eggs; beat till combined. Set aside 1 Cup of the cake-mix mixture.
Spread the remaining cake-mix mixture in an ungreased 13-by-9-by-2-inch baking pan, pressing to form an even crust.
In a medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2-1/2 tsp. pumpkin pie spice.
Pour the mixture over crust in prepared pan.
Combine the reserved cake-mix mixture, the sugar, the 2 T. softened butter and the cinnamon. dot evenly over the pumpkin mixture. Bake in a 350* oven for 45-50 minutes or till a wooden toothpick comes out clean.
Cool in pan on wire rack. Cut into 32 triangles. Serve with whipped cream. If you like sprinkle whipped cream with additional pumpkin pie spice.
Makes 12 servings.
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