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    Pumkin Pie Bars


    Source of Recipe


    WendyIA's homepage at Recipe Circus

    Recipe Introduction


    Wonderful, wonderful, wonderful! Bring on the fall weather!

    List of Ingredients




    Crust
    1 package yellow or spice cake mix
    (set aside one cup of the dry mix
    before proceeding)
    1/2 cup melted butter or margarine
    1 egg

    Filling
    1 29 oz. can pumpkin
    2 eggs
    2/3 evaporated milk
    1 1/2 tsp. cinnamon
    1 tsp. ground (dried) ginger
    1/2 tsp. nutmeg
    1/4 tsp. ground cloves
    1/2 cup brown sugar

    Topping
    1/2 cup sugar
    1/4 cup brown sugar 1 T cinnamon
    1/3 cup butter or margarine
    (optional) 1/3 cup chopped walnuts




    Recipe



    1. Grease and flour a 8X11 inch baking pan.
    2. Preheat oven to 350°.
    3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds
    together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
    4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
    5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
    6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.
    7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake
    tester comes out clean.
    8. Cool and serve with whipped cream.

 

 

 


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