Monday, September 9, 2013

Pumpkin Pie Streusel Bars

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.
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 9x13 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

5 comments:

Jane said...

Oh my goodness, Lark! These bars look SO GOOD! Pinning them right now! :)

Marsha Baker said...

Yes Please! A second piece too...make it a big one. =)YUM! I'm pinning also!

K Little @Cooking with K said...

Family is going to love this....pinned!

Jackie Parker said...

Could you use spice cake mix? I happen to have some on hand

Larks Country Heart Harrington said...

Jackie, You can try it out...for me it was just to much.

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