You are beautiful!

Pumpkin.

Need I say more?

Not pumpkin pie filling, but the pure flesh of a fresh pumpkin, NUM!

We bake our Amish Pumpkin Pie pumpkins straight from the garden. After baking, we cool and make pumpkin puree in the blender. Next we set aside all we will immediately use and store the rest in the freezer for winter usage. Pumpkin brings in fall beautifully! From fresh pumpkin pie or pumpkin scones, to cream cheese pumpkin bars and spiced pumpkin butter; whatever your liking, fresh pumpkin is AMAZING!

However, with this recipe, 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! Even though I love making flaky pie crust that melts in your mouth each bite, this means no pie crust involved, at least not for pumpkin pie. (We’re still saps for strawberry-rhubarb pie!)

PUMPKIN PIE BARS RECIPE