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Not a Pumpkin Bar or a Pumpkin Pie, Exactly

Alexis, she who is obsessed with all things pumpkin spice, requested a pumpkin dessert that was somewhere between cake and pie. I CAN DO THAT.


This isn't quite a pumpkin bar/cake because it has waaaaay extra pumpkin puree. It's also not quite a pie filling because HELLO, FLOUR. It exists in the space between and does a fantastic job of making people happy while it's in the middle.

Thanks for asking for a good idea, Alexis. Well done.

Alexis' Pumpkin Dream

1 40-oz can pumpkin puree
4 eggs
1/2 cup butter, melted
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Cream cheese frosting or whipped cream

1. Preheat the oven to 350°. Thoroughly coat a 9x13" glass baking dish with butter and set aside.

2. In a large bowl, stir together the pumpkin, eggs, butter, and sugar. Add in the dry ingredients and stir some more.

3. Pour the batter into the prepared baking dish. Bake at 350° for 30-40 minutes or until a toothpick comes out clean.

4. Allow to cool then frost with cream cheese frosting or top with whipped cream. I personally prefer the frosting option and am a big fan of the recipe over here, but I won't judge you if you go for an instant solution.

Okay. I will, actually. I will judge you a tiny bit because homemade frosting runs circles around all things instant and is absolutely worth the 30 seconds it takes to make it. Thus, I will judge you as a person who chooses time over taste, which I can respect.

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Reader Comments (1)

Ooo, I think I can do this!

October 7, 2019 | Unregistered CommenterMary

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