Pumpkin Spice Crunch Bars with Cat Noir

Posted by on Oct 9, 2017 in Blog | Comments Off on Pumpkin Spice Crunch Bars with Cat Noir

It’s October, and EVERYTHING  is coming up Pumpkin Spice. While we don’t make a pumpkin spice wine, like so many others, we start craving the sweet, spicy flavors this time of year. Below is an awesome and super simple recipe for Pumpkin Spice Bars, that pair really well with our Cat Noir wine.

Cat Noir is a semi-sweet rosé blend named for the grape varieties in its blend (Catawba and Noiret). It’s fruity and balanced with just enough acid to balance its slight sweetness. It’s a very versatile wine. In addition to pairing with these great dessert bars, it’s also a perfect wine to sip while enjoying cheese or appetizers on the deck.


Pumpkin Spice Crunch Bars
These bars are perfect to bring along to a Fall party. Enjoy with a glass of Cat Noir (the black cat makes this combination especially appropriate for Halloween!)
  • 1 can (16 oz) solid pack pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1-1/2 cups sugar
  • 4 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup chopped pecans
  • ½ cup chopped walnuts
  • 1 cup butter, melted
  • 1 package yellow moist cake mix (can substitute a gluten-free yellow cake mix to make this recipe gluten free–check packaging to be sure that all of your other ingredients are gluten free)
  • whipped cream
  1. Preheat oven to 350ºF. Grease bottom of 13x9x2 inch pan. Beat pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl with electric mixer until combined. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with nuts. Drizzle with melted butter. Bake 50-60 minutes or until golden. Cool completely. Serve with whipped cream and a glass of Liberty Vineyards Cat Noir. Refrigerate leftovers. Makes 15 to 20 servings.