Pumpkin Pie Bars

• FOR THE CRUST:
• 1 box Yellow Cake Mix (18 Ounce Box)
• 1/2 cups Butter, Melted
• 1 whole Egg, Slightly Beaten
• FOR THE FILLING:
• 1 can (29 Ounce) Pumpkin Puree (not Pumpkin Pie Mix)
• 3/4 cups Brown Sugar
• 3/4 cups White Sugar
• 4 whole Eggs, Beaten
• 2 Tablespoons Pumpkin Pie Spice
• 1 teaspoon Salt
• 1 teaspoon Vanilla
• 1 cup Heavy Whipping Cream
• 1 can (12 Ounces) Evaporated Milk (not Sweetened Condensed Milk)
• FOR THE TOPPING:
• 1 cup Heavy Whipping Cream
• 1 Tablespoon White Sugar
• Sprinkle Of Pumpkin Pie Spice

1. Preheat the oven to 375-degrees F.
2. Butter a large baking pan (1/2 sheet cake pan-measures approximately 18"x13"x1"). Set aside.
3. FOR THE CRUST:
4. In a medium-sized mixing bowl, mix together the cake mix, melted butter, and beaten egg. Mix together well.
5. Spread crust mixture evenly into the baking pan. It is best to use your hands for this. Set aside.
6. FOR THE FILLING:
7. In a large mixing bowl stir together the pumpkin puree, brown sugar, white sugar, eggs, pumpkin pie spice, salt, and vanilla.
8. Add 1 cup of whipping cream and the evaporated milk into the pumpkin mixture. Stir until well combined.
9. Pour the pumpkin mixture over the crust. The pan will be very full.
10. Carefully move pan to oven. Bake for 1 hour or until a toothpick inserted in center comes out clean.
11. Remove from oven and cool completely.
12. FOR THE TOPPING:
13. Whip remaining cup of cream with 1 tablespoon white sugar until you reach a spreading consistency. Spread cream onto the cooled pumpkin pie bars.
14. Sprinkle lightly with pumpkin pie spice. I put a little spice in a very fine mesh strainer and tapped it gently over the whipped cream.
15. Slice into 20-24 bars, depending on desired size.

mix, butter, egg, filling, brown sugar, white sugar, eggs, pie spice, salt, vanilla, cream, milk, cream, white sugar, pie spice

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-bars-3/ (may not work)