butter crunch pumpkin bars

Howdy Sugar Pies!! Well, the leaves are starting to turn colors of butterscotch and apple red here in the Ozarks and the temps are dropping at night. Yay!! Time to pull out my sweaters! Don’t you just love this time of year? There’s nothing like the coming of fall and winter to spark our nesting instinct to cozy up our homes and sit with a hot cup of tea or coffee to plan for the upcoming holidays! One of my favorite desserts for this exciting and magical time of year is Butter Crunch Pumpkin Bars. I’ve made this for years and it never ceases to brighten eyes and cause the smacking of lips as my family and friends take their first bite. There are several versions of this recipe online but this is the recipe that I love and I’m thrilled to share it with you! It’s actually easier than pie but tastes just as scrumptious!!

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Gather the ingredients…

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Fill up your mixer…
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Blend it nice and smooth…

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…Pour it into a greased glass pandessert5 xo

Sprinkle the dry cake mix evenly on top of the liquid pumpkin mixture…

(I use Duncan Hines Butter Golden, it has the BEST FLAVOR!)

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Add the nuts and melted butter…

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Bake it…

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Smell the scrumptious aroma as it cools…

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Cut into squares, top with homemade whipped cream and enjoy…

be prepared to share the recipe!!

butter crunch pumpkin bars

 

Aunt Ruthie’s Butter Crunch Pumpkin Bars

15 oz. can pumpkin

12 oz. can evaporated milk

3 large eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Topping:

1 package yellow butter cake mix (I use Duncan Hines Butter Golden Cake Mix-it has the best flavor!)

1 cup chopped pecans

1 cup melted butter (2 sticks)

Garnish with fresh whipped cream

Mix the first six ingredients until creamy. Pour into greased 13×9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.

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