Crunchy pumpkin spice bars are a wonderful treat to those who enjoy pumpkin pie.
Confession time: I don’t like pumpkin pie.
I know, I’m sorry. I enjoy all things pumpkin, however. Pumpkin bread, pumpkin cookies or pumpkin bars (with cream cheese frosting, of course). I enjoy it all. The pumpkin pie has an odd texture to me. I just does.
My husband, completely enjoys pumpkin pie. It is one of his top favorite things to eat. Fun fact: I get bonus points when I combine pumpkin and cream cheese together.
Since it is fall, I knew I needed to make some type of pumpkin pie dessert for him. The rest of the children enjoy it as well, so I knew it would be appreciated and gobbled up. These bars were the perfect match.
Crunchy pumpkin spice bars are the perfect blend of pumpkin, cinnamon, almonds and nutmeg. It has a cake mix topping that is a cinch to prepare. I served these pumpkin bars with whipped cream and the family loved it!
I used almond milk instead of the traditional evaporated milk in the pumpkin mixture. I was out of evaporated milk and thought the almond milk might be a healthy alternative. It worked just as well and my family couldn’t tell the difference.
Give the crunchy pumpkin spice bars a chance the next time you have the urge for a pumpkin pie. They would be great served to your family, guests or taken to a church potluck.
- 1 (16 oz) can pumpkin
- 10 oz Almond Milk or 12 oz evaporated milk
- 2 eggs
- 1 cup sugar
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- 1 pkg yellow cake mix or spice cake mix
- 1 c sliced almonds
- 1 cup melted butter
- Mix pumpkin, milk, eggs, sugar, spices and salt in a large bowl
- Pour into a greased 9x13 pan
- Sprinkle the dry cake mix evenly over top of pumpkin mixture
- Sprinkle almond over top on cake mix
- Drizzle with melted butter
- Bake in a 350* oven for 45-55 minutes or until golden brown