Fall is my favorite time of the year. There are so many things I love about it, one of them being the food. It is such a great comfort food time of the year, don’t you think? Being that pumpkin is one of my favorite foods, I absolutely love that I have this as an excuse for making these delicious treats. This particular dessert is a family favorite. I haven’t made it in a long time though, then the other day,
my husband reminded me of it after I made some pumpkin bread. He said how much he loved all the pumpkin treats I make, especially this one. So when I had book group at my house and served it to all my wonderful book loving friends, they asked me to share the recipe. You can thank them because it is in their honor that I am sharing this amazing recipe with you today!
Here’s how it’s done:
Crust:
1 package yellow cake mix divided (reserve 1 cup)
1/2 C. melted butter
1 egg
-Mix until well blended and then pour on the bottom of greased baking dish, pressing down if needed, set aside.
Filling:
15 oz. can pumpkin puree
1 egg
1 C. sugar
1 tsp. vanilla
1/4 tsp. salt
12 oz. can evaporated milk
1 tsp. cinammon
1/2 tsp. pumpkin pie seasoning
1/4 tsp. nutmeg
-Pour filling on top up crust, set aside.
Topping:
1/2 C. butter (1 stick)
1 T. cinnamon
1 tsp. pumpkin pie seasoning
1/2 C. sugar
1 C. cake mix
Combine until well mixed. Dallup by spoonfuls on top of filling until gone. Bake at 350 degrees for 60 min., or until set. This can typically take up to an hour and 20 min. If it is getting too dark, take it out to avoid burning.
When it is finished, it will be a nice dark golden color.
Cut and serve. There are a few members of my family that love these bars without whip cream.,,
Shelstring 