Pumpkin Pie Bars

By Tom421

Ingredients

• 1 can (29 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups sugar
• 4 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 package butter recipe golden cake mix (regular size)
• 1 cup butter, melted
• 1 cup chopped pecans
• Whipped topping, optional

Preparation

Step 1

Preheat oven to 350°. In a large bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.

Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.

Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Yield: 16 servings.

Originally published as Pumpkin Pie Bars in Test Kitchen Favorites 2004
2005, p239