Since I love fall food so much, I am all about finding an easier and yummier way to eat it.
I love pies. All kinds and love to eat them all year long, but pies are scary to a lot of people. I think it's the pie crust (which is all about practice, practice, practice). And because there are a lot of pie crusts out there that are just downright nasty.
Seriously, who wants to eat this delicious filling and then have a nasty bottom. Definitely not me. I love my pie crust and probably will never change, but for those of you out there that can't or don't want to make a pie crust, this is the perfect solution for you.
Easy, peasy and I think even better than regular pumpkin pie. Why?...because the crust actually tastes delicious. Imagine that!
Pumpkin Pie Bars
Crust:
1 spice cake mix
1/2 cup butter, melted
1 egg
Filling:
1 29 ounce can pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
4 eggs
2 12 ounce cans evaporated milk
1. Preheat oven to 350°F. Spray a large jellyroll (15x9) cookie sheet with non-stick spray. Set aside.
2. To make the crust, pour the cake in the bowl of your stand mixer with the melted butter. Mix for 30 seconds. Add egg and mix until completely combined. Press into the bottom your prepared cookie sheet.
3. To make the filling, add eggs to the bowl of your stand mixer (hopefully you've washed it out :) and whip until frothy, about 1 minute. Add pumpkin, sugar, salt, cinnamon, ginger, and cloves and mix until combined. While mixer is running, slowly pout in evaporated milk and let mix until smooth.
4. Now, place your cookie sheet pan on the rack of your oven (so all you have to do is slide it back in). Now carefully pour filling onto crust. It will be very full. Slide rack back into oven and bake for 1 hour 10 minutes or until knife inserted in the center comes out clean. Remove from oven and let cool completely before serving with whip cream. Enjoy!
Source: Jamie Cooks It Up
