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| It's blurry - eh. It's not about the photo... it's about the food! :) |
This is a great three layer pumpkin bar that you could make sugar free if you have a sugar free cake mix on hand and use natural sweeteners instead of the brown sugar and sugar. I'll link to those options from online retailers below this post in case you can't get them where you live. I can find sugar free cake mixes at *some* Walmarts (but not all) and I used to find them at my local Publix but they discontinued them within the last 4 months.
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.
Sugar Free, Low Carb Pumpkin Bars
3/4 c almond flour
1/4 c coconut flour
2 t oat flour
1/2 t baking powder
1/2 t salt
1 1/2 t pumpkin pie spice
2/3 c pumpkin puree
2 eggs
1/4 c coconut oil
1/4 c Brown Sugar substitute
3/4 c granular sugar free sweetener of your choice
1 1/2 t vanilla
In a bowl mix the almond, coconut and oat flours with the baking powder, salt and pumpkin pie spice. If you don't have pumpkin pie spice, just use about 1 teaspoon cinnamon, and 1/4 t ginger, nutmeg, cloves and allspice. In another bowl mix the pumpkin, eggs and oil. Add the sugar substitutes and vanilla. Pour into a greased pan of your choice. 10X10", 12X8", 8X8" - the bigger the pan, the thinner the bar. Bake at 350 degrees for 25-40 minutes depending on how big of a pan you used.
Cool Completely. Frost with a basic cream cheese frosting. You mix one version up by beating together 8 oz. cream cheese with 3 T butter, 2 t vanilla, 1/4 c sugar substitute (I used Just Like Sugar and Ideal Brown Sugar** - mixed together, with about 10 drops liquid sweetener). Refrigerate.
