When the holiday season arrives I know I’ll face the dreaded slice of pumpkin pie that will be offered everywhere I go. “No, thanks,” I’ll say. People will think I'm just trying to be "good," but truth be told I don't usually like pumpkin pie. But I do love pecan pie! So... the day I tasted a "pumpkin pecan surprise" my kids made for me, everything changed.
These pumpkin pecan treats are now a staple on our holiday table, and if the event is a potluck we always bring them.
Can you tell how moist they are?
They’re perfect throughout the entire holiday season beginning in the fall and all the way through winter, and they’re way better than pumpkin pie!
pumpkin pecan surprise bars
Here we have an effortless alternative to pumpkin pie. Everyone at your party will love these. They have all the deliciousness of a pumpkin and a pecan pie combined. They're sweet, crumbly, nutty and I'll bet you can't eat just one!
1 yellow cake mix package (set aside one cup)
½ cup of melted butter
4 large eggs, beaten
1 jar of pumpkin butter (13.5 oz.)
½ cup of whole milk
1 tbsp flour
½ cup of brown sugar
¼ cup of softened butter
1 tsp cinnamon
½ tsp of cloves
1 cup of ground pecans (chop in food processor)
Preheat oven to 375. Divide the cake mix, placing all but one cup in a mixing bowl
Stir the melted butter and one egg into the cake mix and blend. Press the mixture into the bottom of a greased 9” x 13” pan.
Mix the jar of pumpkin butter with two eggs and milk. Pour it over the cake mix.
Stir the reserved cup of cake mix with the flour, sugar, softened butter, ground pecan seeds and cinnamon. Mix together with your hands until it’s crumbly. Sprinkle over the top of the pumpkin butter layer.
Bake for 35 to 40 minutes or until it’s golden brown. Cool for 30 minutes and cut into 4” x 2” bars or divide those into squares.
You can combine the cake mix with pudding, for a moister result. I’ve made this recipe with walnuts instead of pecans and it’s also delicious. And of course, it's always better to serve with a scoop of ice cream.