In sticking with the pumpkin theme I started for myself earlier this week, I once again searched the net for a new recipe I hadn't tried. I came across this one on the Allrecipes website. It was a fairly easy recipe and let me tell you...Aside from the fact that I accidentally burned the cookie crust, these were excellent! It was like eating a pumpkin pie! I ate around the burned crust and it was just like a pumpkin pie minus the pie crust. I topped mine with a little cool whip and viola! Instant satisfaction. I cooked them for the time required, but I guess my oven is hotter than I thought it was. I really liked these bars and am definitely going to have to make them again, but this time I will have to adjust the cooking time accordingly. These are definitely a treat to tide you over until Thanksgiving when the real pumpkin pie is made. Enjoy!
Golden Pumpkin Bars
1 (18.25 ounce) package
yellow cake mix
1/4 cup vegetable oil
1/2 cup slivered almonds,
toasted and finely chopped
1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE
Condensed Milk (NOT
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1. Preheat oven to 350 degrees F (325 degrees for glass dish). Reserve 1/2 cup dry cake mix.
2. In large mixing bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts if desired. Press firmly on bottom of greased 13x9-inch baking pan. In same bowl, combine 1/2 cup reserved cake mix and remaining ingredients; mix well. Pour over prepared crust.
3. Bake 50 minutes or until set. Cool. Cut into bars. Garnish as desired. Store tightly covered.