“I’m going to be honest with you! I haven’t tried this recipe yet, but I am going to in the next few days! Having cooked all these years, I can automatically tell if some recipe will be good! This one is going to be one of my favorites! Take it from Mama Peggy!” ~ Mama Peggy
Note From Kevin: I don't know if Mama ever got around to making this for herself or not, but we made it. This tastes just like pumpkin pie, but as a bar, with a really good crumb topping. The bottom’s not like a flaky pie crust. It’s denser and sweeter, kind of like a soft, buttery yellow cake layer. The middle is pretty much standard pumpkin pie. The top has that kind of crunchy, cinnamon-sugar streusel you’d get on a coffee cake. This dessert tastes like memories to me! lol
Ingredients
- ▢ — 1 pkg. (18 ¼ oz.) yellow cake mix
- ▢ — ½ cup butter, melted
- ▢ — 1 egg
Filling Ingredients
- ▢ — 1 can (30 oz.) pumpkin pie filling
- ▢ — 1 can (5 oz.) evaporated milk
- ▢ — 2 eggs, lightly beaten
Topping Ingredients
- ▢ — ½ cup sugar
- ▢ — ¼ cup all purpose flour
- ▢ — 3 tsp. ground cinnamon
Instructions
- ▢ — In a large bowl, combine the cake mix, butter, and egg until crumbly.
- ▢ — Set aside ⅔ cup for topping.
- ▢ — Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
- ▢ — For crust, in a large bowl combine the pumpkin pie filling, milk and eggs; pour over crust.
- ▢ — For topping, combine the sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- ▢ — Bake at 350 degrees for 45 – 50 minutes or until top is golden brown.
- ▢ — Cool on a wire rack for 1 hour.
- ▢ — Cover and refrigerate for 2 hours before serving!
- ▢ — If you try this recipe first, let me know if it is as good as I thought it would be!
