For the Topping: 1 package of yellow butter cake mix. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. While it bakes, make the filling: in a blender, combine all of the ingredients for the filling and blend until fully combined. This Pumpkin Pie Bars recipe is easier to make than pumpkin pie!If you need an easy dessert for a crowd, pumpkin pie crunch bars are easy to slice and serve. 3/4 cups flour 1/4 cup granulated sugar, divided 1/4 cup packed brown sugar 3/4 stick cold butter 1/2 cup old-fashioned or quick-cooking oats, uncooked 1/4 cup chopped Pecans (I crushed mine instead of chopping) 1/2 cup Cream Cheese, softened 1 egg plus 1 egg white. With floured fingers, press mixture in bottom of pan. Mix on medium speed for 1 minute. Sprinkle nuts evenly over cake mix and top with butter pieces. For the crust, in the bowl of a food processor, combine the gingersnaps, granulated sugar and flour. Stir until mixture is smooth. Loosen and turn out on platter. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined. Serve warm or at room temperature. Bake 350-degrees for 50 to 60 minutes. Sprinkle package of cake mix over pumpkin mixture. Set aside. Mix pumpkin, milk, eggs, sugar, cinnamon and salt, and pour in bottom of prepared dish. Stir to form a thick batter. Cool completely. Add vanilla, sugar and brown sugar and mix again for 1 minute or until smooth. Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Pumpkin Crunch Squares. Spray nonstick spray into a 13x9 inch baking dish. Bake for 10 minutes. Pour into prepared 9x13 pan. Serve with a dollop of whipped cream. ¼ teaspoon of freshly grated nutmeg. Blend just until all the ingredients are well combined. You just sprinkle on the cake mix dry, straight from the box. Then topped off with a white chocolate cream cheese drizzle. Step 1 Preheat oven to 350 degrees F (175 degrees C). 9x13 inch baking dish Instructions Preheat oven to 350 degrees. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. In a medium mixing bowl, Combine pumpkin, evaporated milk, eggs, sugar and . Add in melted butter and pulse until the mixture is moistened. Make crust: Preheat oven to 375 degrees. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated. With floured fingers, press mixture in bottom of prepared pan. Step 4 Fold in the chocolate chips. Stir until well blended. of cinnamon. cake mix (such as spice cake) 3/4 c. butter, sliced 1 c. coarsely chopped walnuts. Bake the pumpkin bars in the oven at 350 degrees for an additional 20 minutes, then remove from the oven and set aside. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon, and pour into a greased, parchment lined 9×13 pan. A great alternative to pumpkin pie that will feed a Thanksgiving crowd! Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Whisk together the almond butter, pumpkin, coconut sugar, maple syrup, and flax eggs. 1 cup coarsely chopped walnuts. Melt butter and spoon over the top evenly. Make your own Amazing Pumpkin Crunch Cake bars 1 Package Yellow Cake Mix 1 Can (15oz) Solid Pack Pumpkin 1 Can (12oz) Evaporated milk 1 1/2 Cups Sugar 3 eggs 1 tsp Cinnamon or Pumpkin Pie Spice 1 Cup Pecans Pieces 1 Cup Melted Butter Whipped Topping (Cool Whip) Preheat oven to 350. 1 cup canned pumpkin. Serve them for dessert, a snack or even breakfast. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. STEP FIVE: Keeping the mixer on low speed, slowly add the dry ingredients to the pumpkin mixture. Mix well, and spread into the prepared pan. can pumpkin 13 oz. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). - Kathy. Pour into pan. If you love pumpkin, you will love this treat. Drizzle evenly with melted butter. Invert pan onto platter (the top becomes the crust). 1/4 cup White Granulated Sweetener, I use Monkfruit. Top with pecans. Add the pecans. Pumpkin Spice Squares -Two points each on all Weight Watchers Plans . Grease a 9 x 13 pan and pour in the batter. 1 teaspoon cinnamon. Fold in ½ cup chopped walnuts, pecans, or hazelnuts to the batter. Bake in 350 degree oven for 50 minutes. One (15 oz.) Top with pecans. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. This easy Pumpkin Crunch Cake, {others call it Skullduggery Squares} recipe is so delicious and very similar to make as a dump cake. Bake for 40-45 minutes or until golden brown. evaporated milk, yellow cake mix, pumpkin pie spice, butter, granulated sugar and 2 more. Drizzle melted butter evenly over mixture. Cool at least 1 hour before serving. baking pan. In a small bowl, combine the chopped nuts, brown sugar, melted butter and cinnamon. Bake for 22 to 25 minutes, until a toothpick inserted comes out clean. Add 2 1/2 cups of the flour, salt, sugar, spices, pumpkin, and the yeast mixture to a mixing bowl. Pumpkin Crunch Bars. See more result ›› Bake the pumpkin crunch bars . Technically, it's a ketofied riff on the classic Pumpkin Crunch bars, which features a pumpkin custard base on bottom, and boxed cake mix plus nuts on top. Using an electronic mixer, mix the pumpkin puree', evaporated milk, eggs, granulated sugar, cinnamon, and salt in a medium bowl until well blended. Gradually add the remaining flour. Layer other 1/2 of cake mix (dry mix straight from the box). Sprinkle evenly with dry cake mix. Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Line a 9x9 pan with parchment paper. I wish I could taste them all side by side. Hope you enjoy pumpkin and lemon crunch next time you are in Hawaii! 1 cup butter, melted. Cool on wire rack, then cover and refrigerate. When cool, loosen pumpkin crunch from side. Pulse on high until crumbs form. Pan: Line a 9" square baking pan with foil and spray liberally with cooking spray.Preheat the oven to 350°F. Do not mix or stir, you want this in layers. Cool completely. Combine flour, oats, brown sugar, and butter in a small mixer bowl. Beat until the mixture is crumbly. Bake 10 minutes or until just firm. 1/2 tsp. Top with pecans, then melted butter. Sprinkle dry cake mix evenly over the wet pumpkin mixture. Spray 9 x 13-inch pan with cooking spray. 1 box of yellow cake mix. Bake at 350 degrees for 50 to 60 minutes. Pour that into a greased 9×13 pan. To make the crust: Preheat the oven to 350° Line a 9×13 inch pan with foil and lightly spray with cooking spray. Combine pumpkin pie mix, sugar, eggs, cinnamon, and evaporated milk in a bowl. Pour the mixture into the prepared baking dish. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Pumpkin Pie Bars with Yellow Cake Mix Wholesome Farmhouse Recipes. STEP SIX: Evenly pour batter into the prepared pan. Mix first 6 ingredients. Pour into the prepared baking pan. Press crust into the prepared baking dish in an even layer and set aside. In a large mixing bowl, whisk the melted coconut oil, cocoa powder, maple syrup, and vanilla together. Set aside. Pumpkin Crunch Bars from The Back in the Day Bakery Cookbook 8. Ingredients. November 20, 2013 by BettyCupcakes. To make Pumpkin Crunch Bars, mix together a 15oz can of pumpkin, 12oz evaporated milk, 3 eggs, 1 cup sugar, and 1 teaspoon cinnamon. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup chopped pecans. Mix pumpkin, milk, eggs, cinnamon and sugar. Grease a 9x13-inch baking pan. Using a pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. Sticky Dough Tip: The batter will be sticky, so spray your hands with cooking spray before pressing half of the batter . Bake 10 minutes. Then sprinkle an entire box of yellow cake mix over the surface of the pumpkin mixture. Pour on paper. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture. Step 3 Sprinkle cake mix over the pumpkin mixture in the baking pan. 3 eggs. Gently pat the cake mix down completely covering the batter. Stir in pecans. It's that time of the year! Cool 20 minutes. Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if. Add the confectioners' sugar, mace, cinnamon, nutmeg, and eggs, beating until all the ingredients are thoroughly combined. Lightly grease one 9x13 inch baking pan. Bake at 425° for 15 minutes. Pour melted butter over top. To make Pumpkin Crunch Bars, mix together a 15oz can of pumpkin, 12oz evaporated milk, 3 eggs, 1 cup sugar, and 1 teaspoon cinnamon. 222. Pour the melted butter evenly over top (if there are any big dry spots, use a little extra melted butter). 1 teaspoon of ground cinnamon. baking pan. Then sprinkle an entire box of yellow cake mix over the surface of the pumpkin mixture. Pumpkin Crunch Cake. Heat oven to 350-degrees and grease bottom of 9 x 13 pan. 1/4 cup Golden Sweetener, I use Monkfruit. Pour that into a greased 9×13 pan. Bake for 50 minutes, let stand for 10 minutes, then spread topping evenly over pie and bake for 15 minutes. Transfer to an 8x8" dish (greased or lined with parchment paper). Bake for 10 minutes. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. 4 Tbsp of Lite Butter Spread, Like Smart Balance Light. With some appropriate ingredient swaps it was a pretty easy dish to recreate in a friendly format. Cream Cheese Drizzle Bring a pot of water to a boil. Add the melted butter and mix again until the crust starts to stick and pull away from the edges. 3 large eggs, room temperature. When cool, loosen pumpkin crunch from side of pan with a knife. Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. Plus they are very easy to make. Prepare frosting while cake is cooling. Stir until the dough begins to form. Oct 14, 2018 - PUMPKIN PECAN CRUNCH BARS -- These pumpkin pie-style bars feature a nutty crust and a brown sugar and pecan streusel topping. The shortbread crust has a touch of ground pecans in it for that crunch factor. Milk 1 Plain Yellow Cake Mix 1 cup (2 sticks) real butter (unsalted) Chopped Walnuts (fine) Waxed Paper. Bake at 350º for 50-60 minutes. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Instructions. 2/3 Cups of Self-Rising . Cuisine: American Prep Time: 10 minutes. Pour into the prepared crust. Make the oat crumble. Pour mixture into a 9×13 baking dish prepared with a non stick spray. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Sprinkle the yellow cake mix evenly over the pumpkin mixture. Bake for 22-25 minutes at 350ºF. Pour into an ungreased 15x10x1-in. pumpkin pie spice 3 eggs 1 pkg. Whisk or beat together. Drizzle with melted butter. Nuts: Add chopped nuts to give your Pumpkin Cranberry Bars some extra crunch and fall flavor. can packed pumpkin puree' (not to be confused with pumpkin pie filling) One (12 oz.) Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to serves 10. In a large mixing bowl using a hand mixer, whip cream cheese until light. Mix Dough: In a large bowl or stand mixer, combine the cake mix, pumpkin, egg, pumpkin pie spice, and flour.The batter will be gooey. Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. Bake at 350°F 50 to 55 minutes or until golden. I just happened upon the Almond Cashew Nut & Seed Bars while visiting Long Island, NY last month. Stir in milk and pour over crust. Preheat oven to 350 degrees and spray a 9×13 baking dish with baking spray. Preheat the oven to 350 F and grease a 9x13 inch baking dish. Sprinkle cake mix evenly over entire top. It . Preheat the oven to 350 F and grease a 9x13 inch baking dish. Jun 4, 2016 - You can have all the taste of pumpkin pie made with our most popular Duncan Hines Classic Yellow Cake Mix. Top with whipped cream. Continue to mix on medium speed until smooth, about 5 minutes. It's the perfect dessert to make during the Fall months when pumpkin pickin' is prime! Mix pumpkin, eggs, milk, sugar, cinnamon, salt together in a bowl. Instructions. 180 Snacks, Inc. / Mareblu Naturals . This recipe is simply one of those recipes to keep in your recipe box. 1 cup sugar. Beat until the mixture is crumbly. Bake 50-55 minutes. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar. Beat at low speed until mixture is combined and crumbly. Step 3 Sprinkle cake mix over the top of the pumpkin mixture, and pat down. (Check it early). One bite and you will be in love. 1 cup of chopped pecans. Grease bottom of a 9×13 inch pan. Cool completely on a wire rack. Mix together all the crust ingredients with a fork until well combined. 1 large can of easy Pumpkin Pie Mix 3 large eggs 1 cup sugar 2 tablespoons cinnamon 1 12oz can Evap. Milk 1 Plain Yellow Cake Mix 1 cup (2 sticks) real butter (unsalted) Chopped Walnuts (fine) Waxed Paper. sugar, large eggs, whipped cream, salt, pumpkin, melted butter and 4 more. Pour into an ungreased 13x9-in. By: Kathy Chan 1/4 tsp . FROSTING: 1 pkg, cream cheese 1/2 c. powdered sugar 3/4 c. Cool Whip Frost and cut into squares. You just sprinkle on the cake mix dry, straight from the box. Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Sprinkle with cake mix and pecans; drizzle with butter. There's also another famous coffee crunch cake made by Valerie Confections in LA. Add the graham crackers, pecans, and sugar to a food processor and pulse until the mixture resembles fine crumbs. In a mixing bowl, whisk together milks, pumpkin, eggs and pumpkin pie spice until well blended. can of evaporated milk. Sprinkle dry cake mix evenly over pumpkin mixture. Step 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Store leftover dessert in refrigerator. 2. Some small pecan chunks are okay! Add evaporated milk and stir until well combined. Heat the oven to 350 degrees F and arrange a rack in the middle. Combine pumpkin pie mix, sugar, eggs, cinnamon, and evaporated milk in a bowl. Add chopped pecans, walnuts and cranberries (or raisins). 1 12-ounce can of evaporated milk. Allow the pumpkin bars to cool completely. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined. However, you're using canned pumpkin so technically you can make this Pumpkin Crunch Cake recipe all year round! It just Sprinkle the yellow cake mix on top of the batter. Pour into pan. Aunt Ruthie's Butter Crunch Pumpkin Bars Sugar Pie Farmhouse. 1 15-ounce of canned pumpkin. Pat nuts on top of cake mix. Heat oven to 350 degrees. Press about half into the bottom of a 9x13 inch pan, reserving 1 cup for the topping. "If you are a pumpkin lover, then you will love these bars! You just sprinkle on the cake mix dry, straight from the box. In a large bowl, mix together pumpkin, eggs, sugar, evaporated milk and cinnamon; pour into pan. 1 large can of easy Pumpkin Pie Mix 3 large eggs 1 cup sugar 2 tablespoons cinnamon 1 12oz can Evap. When cool, loosen from side of pan. Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan . Press remaining crumb mixture evenly into the bottom of greased pan. Roughly chop the Hu Vanilla Crunch Bars and press chunks into the pumpkin dough. Mix well (the batter will be runny). Drizzle melted butter over the top. Mix until combined, then sprinkle evenly onto the pumpkin bars. Remove from the oven and set aside. Pour that into a greased 9×13 pan. Pour the mixture into the prepared baking dish. 1 tsp. Remove partially baked crust from the oven. Reserve 1 cup of crumb mixture for the topping.

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