Pumpkin. Not pumpkin pie, but pumpkin puree. We use our Amish Pumpkin Pie pumpkins from the garden. After baking, we cool and make pumpkin puree in the blender, then freeze for winter usage. However, you can use any old pumpkin puree. Honestly, even generic pumpkin puree at the dollar store tastes great in this recipe! So beat 1/2 dozen eggs into the pumpkin puree, approximately a 29oz can (xlg). *Keep in mind this recipe is flexible. Making it several ways, it still turns out great! My crew loves pumpkin. I just eye ball a load in the blender and 3 cups work well too. (Fresh baked pumpkin is amazingly delicious!)
So Mix your eggs and pumpkin, then add 2 Cups of milk, 2 Cups of sugar and 2 teaspoons of pumpkin pie spice. Whalla… that’s it! Mix well and pour into a 9X13 pan. Now you can bake it this way and eat. However, my crew thinks it’s so close to pumpkin pie, they like the fluff topping on top and cool whip. Kind of like the easiest desert on the planet, Ministers Delight, BUT with a Thanksgiving twist. SO- to do this I add a Jiffy Yellow cake mix sprinkled on top with a few tiny dollops of butter. Bake at 400 degrees for 40 minutes or until golden brown top.
Pumpkin pie bars are so simple and best of all, they request it every year instead of pie. Score! No pie crust making involved. At least not for pumpkin pie. (We’re still saps for strawberry-rhubarb pie!)
PUMPKIN PIE BARS RECIPE
- 29 oz Pumpkin Puree (Or fresh baked pumpkin)
- 6 eggs
- 2 Cups Sugar
- 2 Cups Milk
- 2 tsps Pumpkin Pie Spice
- 1 Box of Jiffy Yellow Cake Mix
- 2 Tbl Butter
Bake 400 degrees, 40 minutes or until golden brown. Bars will be consistancy of pumpkin pie.
Enjoy with a dollop of Cool Whip! Happy Baking!