Friday, December 7, 2012

Pumpkin Pie Bars

Need a fall flavored dessert that will feed a crowd?

I have one for you!  It's perfect for a crowd.  It is a cross between a pumpkin pie and a cake.  It is out of this world.  Really.

We were having a holiday luncheon at work and everyone was bringing a dish.  So I thought I'd change up the dessert menu a bit from the standard pumpkin pie.  Most everyone loves the flavors of pumpkin, so I went on the search for a different recipe featuring pumpkin.

In an old Betty Crocker recipe book I found these Pumpkin Pie Bars.  Perfect!  And they were made in a 9x13 dish so they would feed a crowd.  Double perfect!

Reading the recipe told me that it would come out as a layered dish.  Part cake and part pie.  The addition of a butter and brown sugar crumble on the top just put this over the edge!  First, the aroma in the house...OMG.  I was walking around just sniffing the air.  WOW!

I couldn't wait to taste it.  As it turned out neither could anyone else.  We had an apple pie, a pumpkin pie, and my dessert.  I must say my dessert was the one with no leftovers!  It was a major hit.  Several people asked to take some home and a couple wanted the recipe ASAP!

So if you want a great dessert for the holidays this is the one.  It would be perfect to take to a party.  Served with a little whipped cream on top, it doesn't get much better than this!


Pumpkin Pie Bars
adapted from Betty Crocker
serves 16

1 ½ cups ready made baking mix
½ cup butter or margarine, softened
½ cup pecans halves

1 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
4 teaspoons pumpkin pie spice
3 eggs

1 cup ready made baking mix

½ cup packed brown sugar
¼ cup butter or margarine
¾ cup pecan halves

Heat oven to 350 degrees.   Spray a 9x13 inch pan with cooking spray.  In a food processor bowl add ingredients for the base (baking mix, butter, and cup pecans).  Pulse 8-12 times until butter mixture is crumbly and pecans are roughly chopped.  With floured fingers, press mixture in bottom of pan.  Bake 10 minutes.

Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside.  Back in the food processor bowl add the topping items (baking mix, brown sugar, butter, and pecan halves).  Pulse about 10-15 times until butter/sugar until mixture is crumbly and pecans are roughly chopped. 

Pour filling over hot partially baked base. Sprinkle topping over filling.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.

Note:  If you don't have pumpkin pie spice substitute with 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/2 teaspoon ground nutmeg.  If you don't have a food processor you can cut in the butter using a pastry blender or two forks.

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