Recipe: Pumpkin Bars & fresh whipped cream

Recipe: Pumpkin Bars & fresh whipped cream

One of the best things about having lived in so many different places is the different recipes I’ve come across. I’ve been so blessed to know some very talented women who have all been very generous in sharing their recipes with me. Case in point, this recipe for Pumpkin Bars.

frou fruGAL Pumpkin Bars with Fresh Whipped Cream

This recipe was given to me when I lived in Hermiston, Ore., by a woman who worked at the newspaper with Hubs and me. She was very short and wore a wig that was always just a little bit crooked on her head. Every time I saw her I had to fight the urge to straighten up her hair. She was a wonderful cook though, and every time she brought something into the office to share, she’d say to me, “You’re going to want the recipe for this one.” She was always right.

One of my friends claims I used these Pumpkin Bars to bribe her attendance at a Scout meeting. While I don’t actually remember doing it, this totally sounds like something I would do. Every person I have ever served these to during the last 18 years has instantly fallen in love with them. It is one of my go-to desserts during the cold months. Enjoy!

Pumpkin Bars

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Crust:

1 Yellow Cake Mix, set aside 1 cup for the topping.

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½ C. Butter, melted and then cooled

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1 egg, beat with the butter until mixed.

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Mix the above together and mash into an ungreased 9” x 13” pan. I put a piece of plastic wrap over my hand and just smash it down. Don’t cook it yet.

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Filling:

2 C. Pumpkin  (16-oz can is 2 cups)

⅔ C. Evaporated Milk

2 Eggs, beaten with the evaporated milk

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2 1/2 t. Pumpkin Pie Spice {Note: If you don’t have Pumpkin Pie Spice, you can substitute 1 1/2 t. Allspice and 1 t. Cinnamon}

½ C. Sugar

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Mix together and pour over crust.

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Topping:

¼ C. Butter, cold and cut into pieces

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1 C. Cake Mix

¼ C. Brown Sugar

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Cut-in the butter with the cake mix and brown sugar. I mix the sugar and cake mix together first.

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I use a fork and just keep mashing the butter until pea-sized pieces are formed.

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Sprinkle on top of filling.

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Bake 350° for about 45 minutes, or until sharp knife comes out clean.

The topping kind of blends together as it cooks.

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Top with fresh whipped cream.

I am allergic to Cool-Whip and any commercially prepared topping so I prefer to make fresh whipped cream. If you have never made your own whipped cream, you are totally missing out.

Fresh Whipped Cream

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2 Cups Heavy Whipping Cream

2 T – ¼ C. Sugar

1 t. Vanilla

Pour ingredients into a bowl and whisk until peaks are formed. Add sugar to taste. Keep refrigerated in a covered bowl until ready to serve.

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Do your family a favor and make Pumpkin Bars for your next family gathering. Your people will thank you!

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Do you have a go-to dessert you like to make? Have you gotten a great recipe from a friend? Have you ever had the urge to straighten someone’s hair for them?

Pumpkin Bars

by frou fruGAL

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients (16-20 Bars)

  • 1 Yellow Cake Mix, set aside 1 cup
  • ¾ C. Butter
  • 3 Eggs
  • 1 can (16 oz) Pumpkin
  • ⅔ C. Evaporated Milk
  • 2½ t. Pumpkin Pie Spice
  • ½ C. Sugar
  • ¼ C. Brown Sugar

Instructions

Crust:

Melt ½ cup butter and let it cool. Once cool, beat in 1 egg and pour into a bowl with the cake mix (minus 1 cup). Stir until blended and mash it on the bottom of an ungreased 9″ x 13″ pan. Set aside.

Filling:

Whisk together the remaining 2 eggs and the evaporated milk in a bowl (I just use the same bowl as for the crust). Mix together with pumpkin, white sugar and pie spices. Mix filling together and pour over crust.

Topping:

Mix 1 cup cake mix and brown sugar together. Cut ¼ cup butter into pieces and cut-in with cake mix and brown sugar until pea-sized pieces are formed. Sprinkle over filling mixture. The topping will blend together while it bakes.

Bake for 45 minutes in a 350 degree oven or until a toothpick inserted in the center comes out clean. Allow to cool and serve with fresh whipped cream.

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