Monday, April 11, 2011

Pumpkin Pie Bar

Layers of crust, pumpkin custard, and crunchy pecan crumble topping makes this special “heirloom” recipe a tasty alternative to holiday pumpkin pie... now made easily gluten free by using a GF cake mix!

15 ounce Betty Crocker GF yellow cake mix, divided
1½ sticks of butter, divided
4 eggs, divided
29 ounce can of pumpkin
½ cup of brown sugar, packed
2/3 cup evaporated milk
2 t. pumpkin pie spice (mace, cinnamon, nutmeg)
½ cup white sugar
½ cup pecans, chopped

Mix together the dry cake mix with the ½ stick of butter and one egg. Take 2/3 cup of this mixture and set aside for use later as a topping. (Reserve the remaining three eggs and one stick of butter.) Press this mixture, like a crust, into the bottom of an oiled 9 x 13 inch baking pan with sides (or slightly smaller pan, since the Betty Crocker cake mix is slightly less in volume ---15 ounce vs. 18 ounce--- than a typical cake mix that contains gluten).

Blend together the pumpkin, remaining three eggs, brown sugar, milk and pumpkin pie spice. Pour this over the cake-crust mixture. In another bowl, combine the reserved 2/3 cup cake mix mixture, the white sugar, remaining one stick butter and pecans. Sprinkle this over the cake.

Bake at 350˚F for 50 minutes or until custard in the center of the cake is set and comes out clean with a toothpick.

Makes: Twelve to fourteen servings.

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