As a part of the no-spend November (that we're taking a break from, more on Friday), I was looking for a way to use up the massive amounts of pumpkin in my pantry.
A few years ago, there was a pumpkin shortage. (Does anyone remember that?) As a result I had my aunt who works at a grocery store pick me up several cans of pumpkin when the shipment came in, because at our house we have a year-round pumpkin problem. As in, we eat it a lot.
So last Saturday I was perusing the pantry and realized I had pumpkin, pecans, and baking items. So I hit Pinterest to find something to use these up.
I found this pin from this blog.
Bingo. So I made it. I made one substitution (I only had spice cake, so I used that instead of yellow) and one addition (I had butterscotch chips so I used them on top of the cake mix) and this was my result.
Light it is not.
But delicious it is.
Go make it. And when you do, send me a piece. Because oh my. I'm kind of drooling just writing about it.
**A tip. Cut these bars with a sharp knife and pull them from the pan with a metal spatula or the flat blade of the knife. Otherwise it's hard to cut through the crunch and the pie doesn't come up from the pan.
But seriously. I can't wait to make them again, I wish I had brown sugar, but I used it all up.
Does your house have a pumpkin problem this time of year? Or is it just us? And frankly, we do this kind of thing year round. July? I think I'll have some pumpkin pie...