9/29/15

Triple Layer Pumpkin Bars


A re-post because well, it's Fall and... they are yummy!



This time of year I crave pumpkin.  Cinnamon and spice infused pumpkin... anything.  Breads, bars, pound cakes, pancakes, lattes...   Last night I decided I really needed to use up the 1/2 can of pumpkin I had leftover in the refrigerator from another recipe.  I decided on these bars because I had a random yellow cake mix in the pantry as well as a 2nd can of pumpkin.  It comes together so quickly because you bake all three layers at the same time.

I made my version sugar free since my cake mix was sugar free and I used Ideal Brown Sugar Substitute for the filling and Just Like Sugar for the white sugar in the topping.  I will link to those products at the end of the recipe if you are interested.  Otherwise, this is just another 'Grandma' style recipe from the heartland of the USA where I grew up!


Triple Layer Pumpkin Bars

Bottom:
1 yellow cake mix, divided. Save 1 cup out for top.
1/2 c real butter
1 egg

Filling:
2 eggs
3/4 c milk
20 oz. pumpkin
1/2 c brown sugar
1 t vanilla - liquid or powder
2 t pumpkin pie spices

Topping:
1 cup of the dry cake mix reserved from bottom layer
1/4 c sugar
1 t cinnamon
1/4 c butter

Combine the bottom layer ingredients; dry cake mix, butter and egg.  Press into a 9X13" pan or the equivalent sized pan.  I used 10X10.  Mix together the filling ingredients by hand, whisk or electric.  When blended smooth spread over the bottom layer.  Mix together the reserved 1 cup dry cake mix with the sugar, cinnamon and butter.  When crumbly, sprinkle over the top.  Bake at 350 degrees for 45-50 minutes.  Cool completely and preferably chill before cutting. 




Press the bottom layer in a pan


Add the filling on top


Make the crumble topping

 
Ready to go into the oven to bake

You might be interested in sugar free products;

          








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