happy thanksgiving eve! i'm popping in with the easiest recipe ever, in case you have a last minute urge to make something simple yet awesome for your holiday table. i made these pumpkin pie crunch bars for our office pot luck a few weeks ago and they were a big hit. this is a recipe that i first had at my sister kim's soccer tailgating days, when all the families would bring tons and tons of food for a little party following the games. since i love pumpkin so very much, this became one of my favorite desserts.
i pulled it out of the archives because it's simple, delicious and makes a huge portion for a large party.
also, moody, shadowy photos for you, because daylight savings.
pumpkin pie crunch bars
adapted from duncan hines
1 15.5 oz can pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
1 C sugar
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 box yellow cake mix
1/2C butter, melted
1 C chopped pecans (or leave out if you don't want nuts!)
Preheat oven to 350 degrees. Grease and flour a 13x9" baking pan.
In a mixing bowl, combine the pumpkin, evaporated milk, eggs, pumpkin pie spice and salt. Mix with a rubber spatula until all incorporated. Spread into pan.
Sprinkle cake mix over the pumpkin mixture and drizzle all over with the melted butter (I cut the butter in half from the original recipe, but if you want the full butter experience, then use 1C of melted butter).
If adding nuts, bake the bars for 25 minutes, then remove the bars and sprinkle with pecans. Cover with foil and continue baking for 25 minutes more. If not adding nuts, simply bake the bars for 50 minutes or until a toothpick comes out (mostly) clean.
Cool completely and refrigerate before cutting into bars. Since these are soft bottomed, keep them very cold, or serve as a cake and cut as you go.
I hope you have a truly wonderful Thanksgiving, and safe travels to those of you heading out of town!