Pumpkin Crunch Bars
Start with canned pumpkin and a box cake mix and end up with a delicious, rich dessert very similar to a pumpkin pie! One of my favorite goodies of the season is a slice of pumpkin pie. This poses a problem as I am not a skilled pastry chef and honestly, pie crust scares me! Too many variables and the mess of rolling it out, nope, I just can’t bring myself to deal with it!
This EASY recipe mirrors the perfect pumpkin custard in a pie without the worry of a pastry crust! Plus, the topping is ONLY 2 ingredients! How amazing is that?!
📍Pin it HERE for later!
Ingredients:
- 1 – 15 oz. can pumpkin puree
- 1 – 12 oz. can evaporated milk
- 1 1/2 c. sugar
- 3 eggs
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. allspice
- 1/4 t. salt
- 1 yellow cake mix
- 1 stick butter, melted
- 1 c. pecan or walnuts (totally optional!)
Lets make it:
Preheat oven to 350°. Grease a 9×13 pan. Mix all ingredients except cake mix, butter & nuts. Once smooth, pour into prepared pan. Sprinkle the cake mix over the top. Top with nuts if using. Carefully drizzle the butter over the top. It is okay if it isn’t all covered completely with butter. Bake 45 minutes to 1 hour until set and browned. A knife will come out clean. Allow to cool and serve with a dollop of whip cream if desired!
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