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