Gluten-Free Pumpkin Bars

I started feeling autumn this weekend and wanted to whip out a pumpkin recipe! And of course, where did I head? None other than my good ol' Pinterest board -- Pumpkin Love! I scrolled down, mouth watering ... and found a picture that described a Pumpkin Pie Sheet Cake -- with the crust made from a yellow cake mix! Clicking through to the site -- I was thrilled to be met with the actual recipe posted back in 2011 and found that I had most all of the ingredients! I married two recipes to make my own, based on my own pantry items and the need for pumpkin-craving satisfaction! The combination of the original recipe from Jamie Cooks it Up and a classic pumpkin pie recipe from All Recipes.

I preheated the oven to 425 degrees F and got started!

FYI! cook time: 

• 15 minutes at 425 degrees
• 45 minutes at 350 degrees

I formed the crust using a

• buttered Pyrex
 baking dish (tip: use the butter wrapper!)
• Gluten-Free Yellow Cake mix
• A stick of butter (1/2 cup) melted (I used unsalted)
• 1 egg

I used this Gluten Free brand from Aldi

Mixed well and pressed into the Pyrex

For the filling, I whisked up

• 1 can of pumpkin (15 oz)
• 1 can of sweetened condensed milk (14 oz)
• 2 eggs
• 2 teaspoons of pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg)
• a pinch of salt (about 1/2 teaspoon)
• a handful of sugar (about 1/4 cup *optional)

Lovely filling poured carefully on top of the crust

I popped the lovely pumpkin creation into our oven (425 degrees) and set the timer for 15 min for the first portion. I couldn't help but flip the oven light on to check on the progress of the bars! I turned the oven down to 350 and set the timer again for a (loooong!) 45 minutes. 

Meanwhile while pumpkin smells filled our home

Fiiiinally, the timer beeped!! We tested the "done-ness" of the cake/bars by slipping a knife in the center -- YAY! We'd done it! My husband encouraged me to wait until it cooled, and I could barely hold in my anticipation!

While the bars were cooling, I pulled out our NutriBullet
 (ironic...cough cough) and used the remainder of our Heavy Whipping Cream carton (and sugar "to taste") to make some yummy whipped topping! It worked GREAT! I was thrilled, it was my first time to try this method. --it was lovely, and fluffy -- perfect for topping this pumpkin treat!

Pin on Pinterest if you get the chance!

What is your favorite autumn treat?

**This post contains a couple of links to my amazon affiliate, should you decide to click through to purchase, I will receive a small compensation -- thank you for your support!

    

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Linking up with Sandi of Fearless Dining for Gluten-Free & DIY Tuesday as well as Pin it Thursday!

Also linking up today on the Fall Family Bucket List from Wife Mommy Me! Check out some more autumn treasures HERE!