Pumpkin Pie Squares Recipe
Now that the weather is turning a little cooler, our cravings are starting to change. Pumpkin pie is near the top of the list right now. These bars were great! Perfect for your autumn camping trip or visiting friends next to a campfire. Be sure to read the instructions – I highly recommend making these pumpkin pie squares in advance so they have time to chill in the refrigerator and solidify.
1 can (15.5 oz.) solid pack pumpkin
½ cup half and half
1 cup whole milk
6 Tablespoons water
3 teaspoons water
6 teaspoons baking powder
(Or you can use 3 eggs)
1½ cups sugar
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla
½ tsp. salt
1 package Yellow Cake Mix
1 cup melted butter
1 cup chopped pecans
2/3 cup pure maple syrup
½ cup flour
¼ cup butter, melted
Preheat oven to 350°F. Line a 13 x 9-inch pan with parchment paper OR grease and flour the pan. (If you have never used parchment paper, I highly recommend you give it a shot. The few dollars has been worth it.)
In a bowl, combine the ingredients for the bottom layer. Stir until blended. Pour this into your prepared pan.
Sprinkle the dry cake mix over the pumpkin mixture, evenly.
Next, drizzle the melted butter all over the dry cake mix.
Bake 25 minutes; remove from oven and sprinkle with chopped pecan mixture.
Tightly seal with aluminum foil and bake an additional 25 minutes.
Cool completely-I recommend letting it chill in refrigerator overnight. To serve, cut into squares. Enjoy!
Adapted from DuncanHines.com