Wednesday, October 7, 2009

Crunchy Pumpkin Squares

Autumn is upon us and that means it's pumpkin season..usually when I think of pumpkins it is.. pies, loaves, muffins or the display at my front door but as I was browsing through Taste of Home's Healthy Cooking magazine (Oct/Nov'09) this recipe caught my eye and after reading it I just knew I had to make this. It did not disappoint..
I had two 'taste testers' with me in the kitchen and they both loved it:)
I heard such satisfied mmm's as they had one forkful after another!

You will need these ingredients:

1 can (30 0z) pumpkin pie filling (make sure it's pie filling and not pure pumpkin)
1 can (12 0z) fat-free evaporated milk
3 large eggs
1 pkg (18-1/4oz) yellow or golden cake mix
2/3 cup chopped pecans
1 cup fat reduced butter...this is where I said whoa..1 cup? I used 1/2 cup of regular butter and it was enough.
fat-free whipped topping for garnish (go ahead and use real whipped cream if you must:)

1. In mixing bowl combine pumpkin pie filling, evaporated milk and eggs and beat on medium speed till smooth.
2. Pour into a 13 by 9" ungreased baking pan.
3. Sprinkle with cake mix and pecans.
4. Drizzle with butter.
5. Bake at 350ยบ for 60 to 65 min or until toothpick inserted in middle comes out clean. My oven needed the full 65 min.
6. Cool completely on cooling rack. Well..my taste testers couldn't wait and ate it warm.
7. Garnish with whipped topping.
8. Refrigerate the leftovers...if you have any:)

30 comments:

  1. Yum! Love Autumn for all it has to offer--especially the warm and delicious flavors. I recently made pumpkin ginger waffles--first pumpkin treat of the season.

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  2. Bring it on,this looks fantastic.
    Blessings,Ruth

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  3. Can't wait to bake one and enjoy the smell through out the house.

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  4. This looks really good. I'll have to make it for the Bible Study gals...

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  5. In step #4, I'm melting the butter and then drizzling it on top? I just don't want to mess up the recipe!! Can't wait to try it! :)

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  6. I am going to have to give this one a try! Love your blog. Found it while browsing through other blogs. I am so glad I found it. I have enjoyed checking out all your wonderful recipes.

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  7. I will definately be making this. I love the quick cake mix version of dessert once in awhile. . but who would know.
    I'm with you. .give me butter and cream .. less is enough but real is a must.

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  8. yum... I love recipes that use pumpkin

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  9. This is one I have never had. We really like pumpkin, so I will try this. I'm sure the house smells really good when this is baking. Kathy

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  10. i can taste it now.....mmmm
    i love the flavors and scents of fall.

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  11. Michellesayshi..you got it right, melt the butter and drizzle over the top.

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  12. I love this, we call it pumpkin pie cake, so much easier than the pie and it tastes the same! Thanks for sharing.

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  13. This will be my version of pumpkin pie this year! Thank you! Less butter -yes - but then you can use real whipped cream!

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  14. Have Mercy! What a delightful cake. I can smell it baking all the way to my house. Heavenly! Just such a sign of the season.

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  15. that looks so good! do you think there's anyway to make it with regular pumpkin puree if needed?

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  16. I've made pumpkin crunches for many years...just love them!

    Just love anything with pumpkin and pecans.

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  17. bee*in*the*balm..I was thinking about that when I made this cake. Maybe if you mixed your pumpkin puree as you would for pie, that could work, I don't see why not although I have not tried it. If you do would you let me know how that turns out?

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  18. This sounds so yummy!! Can't wait to make it.

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  19. This looks amazing. Pumpkin is not my favorite...but this is a real catcher to me. I think I could make that for my dessert this year.

    Happy Birthday Betty!!!!

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  20. I am definitely going to try this!

    Carolyn

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  21. What baking on your birthday!!! Perhaps you will be serving this at coffee tonight....again many wishes for many more happy healthy years sister.......love you lots..Norma

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  22. I've been making a Pumpkin pie cake very similar to this only I use butter Pecan cake mix instead, it adds a wonderful flavor. Thanks for the wonderful blog. Keep up the great work.

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  23. this sounds so delicious and is so appropriate for this time of year. I have linked this to my blog as well becasue I thought it sounded so good

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  24. How festive! These look yummy!

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  25. This sounds amazing! I would LOVE it!

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  26. Yep, saw this recipe in the same magazine that a very good friend ordered for me! I wondered what it would taste like but now that I know it has your official taste tester stamp of approval, I can make it too. Lovely...and I like your little italicized notes on the side...grin!

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  27. This is absolutely wonderful. I made some for Thanksgiving, but there were too many other desserts, so I ended up taking it to work. My co-workers promptly called it "Upside-Down Pumpkin Pie" and they loved it. I did end up using a bit more butter than the 1/2 cup and I used more pecans, too--probably a full cup. I used a yellow cake mix, but someone suggested using a butter pecan cake mix and then I thought of using a spice cake mix. So many possibilities!

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  28. I just had this at a friend's this week...and it was fabulous! I asked her for the recipe...and realized it was the same as yours. Yum!

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  29. Dear Betty R.:

    I live overseas in a place where I can't get conveniences like pumpkin pie filling, fat-free evaporated milk, or a North American-style cake mix.

    I'm going to try to adapt this recipe to make it from scratch. If I succeed I'll post my version.

    Thank you for sharing your find! I can't wait to start, it sounds delicious.

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