Can’T Leave ‘Em Alone Bars: Pumpkin Edition

• FOR THE CRUST:
• 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
• 1/2 cups Melted Butter
• 1 whole Egg, Beaten
• FOR THE MIDDLE LAYER:
• 2 whole Eggs
• 2/3 cups Evaporated Milk
• 1/4 cups White Sugar
• 1 teaspoon Cinnamon
• 15 ounces, weight Canned Pumpkin
• 1/2 cups Brown Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla
• FOR THE TOPPING:
• 1 cup Reserved Cake Mix
• 1/2 teaspoons Cinnamon
• 1/2 cups White Sugar
• 1/2 cups Melted Butter
• 1/2 cups Chopped Nuts (optional)

1. Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9x13 pan.
2. Mix together the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
3. Mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, melted butter, and nuts, then spoon over pumpkin filling.
4. Bake at 350F for 40-50 minutes (it will be a bit soft still).
5. Serve with whipped topping, warm. OR even better, serve it the next day, cold! But to get the full effect, you should try 1 at every temperature; hot, room temperature and cold and you decide for yourself.

mix, butter, egg, eggs, milk, ubc, cinnamon, pumpkin, brown sugar, pie spice, vanilla, mix, cinnamon, white sugar, butter

Taken from tastykitchen.com/recipes/desserts/cane28099t-leave-e28098em-alone-bars-pumpkin-edition/ (may not work)