Pumpkin Spice Crunch Bars

Recipe for pumpkin spice crunch bars paired with Liberty Cat NoirThese 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
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 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

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.