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All the yum of pumpkin pie, minus the hassle of a pie crust, plus the bonus of a buttery cinnamon topping. No trick…just an amazing treat!
This recipe has three parts, a crust, a filling and a topping. Before you start anything, preheat your oven to 350F, and get out a 13×9 pan.
For the crust:
Reserve 1 cup of the cake mix for the topping. Pour remaining cake mix into a bowl, then stir in the one beaten egg and the 1/2 cup of melted butter until the mixture is well combined. Press evenly into the 13×9 pan and set aside.
For the filling:
Combine 3/4 cup of sugar, 1 teaspoon of cinnamon, the ginger, cloves, salt, pumpkin, evaporated milk and 2 eggs together. Using a whisk, stir until smooth. Pour over the crust.
For the topping:
Stir together the 1 cup of reserved cake mix, and the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Cut in the 1/4 cup of butter dice using a pastry blender or a fork. Sprinkle evenly over the filling.
Bake at 350F for 35-40 minutes, or until filling is set. Allow to cool completely, cut into bars, and serve!