Emily's Pumpkin Bars
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounce |
cake mix, yellow
box |
|
| 2 | cups |
pumpkin
divided use |
|
| 3 | large |
eggs
divided use |
|
| ¾ | cup |
butter
or margarine, 1 1/2 stick/divided |
|
| 1 ¼ | cups |
sugar
divided use |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
cloves
|
|
| ⅔ | cup |
evaporated milk
|
|
| ½ | cup |
walnuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix, yellow
box |
|
| 473 | ml |
pumpkin
divided use |
|
| 3 | large |
eggs
divided use |
|
| 177 | ml |
butter
or margarine, 1 1/2 stick/divided |
|
| 296 | ml |
sugar
divided use |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 1.3 | ml |
cloves
|
|
| 158 | ml |
evaporated milk
|
|
| 118 | ml |
walnuts
optional |
|
Directions
Reserve 1 cup of cake mix for topping.
Combine rest with 1 egg and ½ cup margarine melted.
Mix well and press in bottom of 13x9 inch baking dish .
Mix pumpkin, evaporated milk, 2 eggs, cloves, ginger and ¾ cup sugar.
Pour over crust.
Mix ½ cup sugar, 1 cup reserved cake mix, 1 teaspoon cinnamon and ¼ cup margarine.
Blend to make coarse crumbs. Can add walnuts.
Sprinkle over top of filling.
Bake at 350℉ (180℃) for 50 minutes.
Can serve warm or cool, cut in bars.
