We have been traveling quite a bit the past few months and I wanted to thank John’s office for everything they have done. The other Rangers have checked in on John’s area, his boss has been amazing at scheduling his time off and they have checked in on our house sitters to make sure everything was going great.
I decided to run to Albertsons and take advantage of their Stock Up Sale this week. We desperately needed groceries after traveling. I was so happy to see that Albertsons Stock Up Sale was this week and next week. This is the perfect time to stock up your pantries and get ready for holiday baking.
I found so many great deals during my shopping spree at Albertsons. This Pumpkin Pie Bar Recipe came from all the ingredients I found at Albertsons. Plus John’s boss LOVES pumpkin so I figured they were the perfect sweet treat for the office.
There are so many great deals on baking supplies at Albertsons this week. I found cake mixes on sale for $.99! I have to admit to stocking up for the holidays while I was there. I picked up sugar, cake mixes, flour, cake icing, the cutest mini pumpkins and so much more.
To see everything that is on sale check out the Albertsons Stock Up Sale
Pumpkin Pie Bar Recipe
Ingredients
Crust
1 package white cake mix, divided
1/2 cup butter, softened
1 egg
Filling
3 eggs
1 cup packed brown sugar
3 1/2 cups pumpkin puree
1/2 cup evaporated milk
1 tbsp pumpkin pie spice
Topping
1/3 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/4 cup butter
1 cup chopped pecans
Directions
preheat oven to 350 degrees
Grease a 13×9 baking pan
Crust Directions
1. Measure 1 cup of dry white cake mix and set to the side
2. In a large mixer bowl combing remaining cake mix, butter and egg. Beat on low for 1 minute or until crumbly. Press firmly into greased baking pan.
Filling Directions
1. Combine eggs, brown sugar, pumpkin, evaporated milk and pumpkin pie spice in a large mixer bowl. Mix until well combined and smooth.
2. Pour over crust
Topping Directions
1. Combine reserved cake mix, brown sugar and pumpkin pie spice with a knife or pastry cutter. Combine until crumbly
2. Add in chopped pecans and sprinkle over filling
Bake for 60 to 70 minutes until pumpkin pie bars are set
Cool for at least 30 minutes in the pan on a wire rack
If you do not have a white cake mix you can also use a yellow cake mix or for a more intense flavor try them with a spice cake mix.
- Ingredients
- Crust
- 1 package white cake mix divided
- 1/2 cup butter softened
- 1 egg
- Filling
- 3 eggs
- 1 cup packed brown sugar
- 3 1/2 cups pumpkin puree
- 1/2 cup evaporated milk
- 1 tbsp pumpkin pie spice
- Topping
- 1/3 cup packed brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 cup butter
- 1 cup chopped pecans
- Directions
- preheat oven to 350 degrees
- Grease a 13x9 baking pan
- Crust Directions
- 1. Measure 1 cup of dry white cake mix and set to the side
- 2. In a large mixer bowl combing remaining cake mix butter and egg. Beat on low for 1 minute or until crumbly. Press firmly into greased baking pan.
- Filling Directions
- 1. Combine eggs brown sugar, pumpkin, evaporated milk and pumpkin pie spice in a large mixer bowl. Mix until well combined and smooth.
- 2. Pour over crust
- Topping Directions
- 1. Combine reserved cake mix brown sugar and pumpkin pie spice with a knife or pastry cutter. Combine until crumbly
- 2. Add in chopped pecans and sprinkle over filling
- Bake for 60 to 70 minutes until pumpkin pie bars are set
- Cool for at least 30 minutes in the pan on a wire rack
- If you do not have a white cake mix you can also use a yellow cake mix or for a more intense flavor try them with a spice cake mix.
-
Preheat oven to 350 degrees
-
Grease a 13x9 baking pan
-
Crust Directions
-
Measure 1 cup of dry white cake mix and set to the side
-
In a large mixer bowl combing remaining cake mix, butter and egg. Beat on low for 1 minute or until crumbly. Press firmly into greased baking pan.
-
Filling Directions
-
Combine eggs, brown sugar, pumpkin, evaporated milk and pumpkin pie spice in a large mixer bowl. Mix until well combined and smooth.
-
Pour over crust
-
Topping Directions
-
Combine reserved cake mix, brown sugar and pumpkin pie spice with a knife or pastry cutter. Combine until crumbly
-
Add in chopped pecans and sprinkle over filling
-
Bake for 60 to 70 minutes until pumpkin pie bars are set
-
Cool for at least 30 minutes in the pan on a wire rack
-
** If you do not have a white cake mix you can also use a yellow cake mix or for a more intense flavor try them with a spice cake mix.
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Thank you to Albertsons for sponsoring today’s post. All opinions expressed are my own.
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