Pumpkin Bars Tuesday October 17, 2017 CW20


1 box yellow cake mix, 1 cup reserved
1 egg
½ cup butter
For the filling:
1 (15 ounce) can pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup sugar
1/4 tsp each ground cinnamon, ginger and nutmeg
2 eggs
⅔ cups evaporated milk
For the topping:
1 cup reserved cake mix
¼ cup sugar
¼ cup butter, melted


Preheat oven to 350 deg and spray a 13 x 9 inch baking dish with non-stick cooking spray. In a medium mixing bowl, combine the ingredients for the crust and press into the bottom of the pan. Use the same bowl to combine the ingredients for the filling and pour over the crust. Rinse the mixing bowl and combine the ingredients for the topping. Sprinkle topping over filling. Bake in the preheated oven for 45 to 50 minutes. Allow dessert squares to cool for about 20 minutes and then chill in the fridge (at least 3-4 hours) before serving. Bars will be tasty at room temperature, but are best served COLD with a whipped topping.