Food Storage & Other Adventures in Motherhood

Pumpkin Pie Bars

by heather

WARNING:These bars are dangerous. They are not good for you. If there are any left in your kitchen you will feel

Trust me, they taste even better than they look.

strongly compelled to consume them regardless of the time of day or night. And as you eat them your body will scream ‘We don’t run twenty miles a week so you can eat large quantities of cake mix and saturated fat.’ Between bites I say ‘But there’s fiber and vitamin A in the pumpkin, so cram it.’
This recipe is another winner from 101 Things To Do With a Cake Mix.

Pumpkin Pie Bars

Bottom Layer:
1 can (29 oz) pumpkin
1 cup milk*
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 salt

Top Layer:
1 yellow cake mix
3/4 cup chopped almonds
3/4 cup butter melted*

1. Preheat oven to 350 degrees. 2. In large bowl, mix together all ingredients for the bottom layer. (Pick a bigger bowl than you would guess, because it does splatter a lot.) Spread mixture into a 9×13 pan. 3. Pat yellow cake mix over bottom layer. Spread almonds over mix. Cover dry mix with melted butter. 4. Bake 45-55 minutes or until golden brown.

* I used almond milk and coconut oil instead of the dairy ingredients. It still turned out fantastic.

 

If you scoop it out while it's warm it turns out more like a cobbler. So I topped it with ice cream.


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