Yummy Recipe Wednesday! (Pumpkin Pie Bars)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday. Today I bring you the final pumpkin recipe in our four week celebration of Fall and the upcoming holiday season. If you missed the previous three pumpkin recipes just scroll down, or click HERE, and if you missed last October’s pumpkin recipes just click HERE. Today I bring you a delicious recipe that’s perfect if you like the taste of pumpkin pie but just really don’t care for the crust. I am definitely one of these people and this is my go-to recipe for pumpkin pie during the holiday season. These pumpkin pie bars remind me a lot of Ooey Gooey Butter Cake only pumpkin flavored and not as dense since it doesn’t have cream cheese in the recipe. There’s not much else to say about these, they kind of speak for themselves once you taste them. Give them a try at your upcoming holiday gatherings and I promise there will be people begging you for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Pumpkin Pie Bars

• 4 Large Eggs
• 1 1/2 cups White Sugar
• 2 tsp Ground Cinnamon
• 1 pinch Salt
• 1 tsp Ground Ginger
• 1/2 tsp Ground Cloves
• 1 (29 oz) can Pumpkin Puree
• 2 (12 oz) cans Evaporated Milk
• 1 (15.25 oz) pkg Yellow Cake Mix, divided
• 1/2 cup Butter, melted
• Whipped Topping (optional)

1. Preheat the oven to 350° F (175° C).
2. In a large bowl beat the eggs.
3. In a separate bowl whisk together the sugar, cinnamon, salt, ginger, and cloves; stir the sugar mixture and pumpkin puree into the eggs until completely incorporated.
4. Gradually stir the evaporated milk into pumpkin mixture.
5. Add 1 cup of yellow cake mix to the pumpkin mixture and stir to remove any lumps.
6. Pour the mixture into a greased 9x13-inch baking dish; sprinkle the remaining yellow cake mix over the top and drizzle the butter over the cake mix.
7. Bake in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until set; cool to room temperature and then cut into bars.
8. Top with whipped topping if desired.

Yummy Recipe Wednesday! (Sugar & Spice Pumpkin Seeds)

Welcome friends and food lovers to another Yummy Recipe Wednesday. As you may have guessed if you frequent my blog here, today I have another pumpkin themed recipe for you in celebration of fall and the upcoming holiday season. Toasted pumpkin seeds are something I only tried a few times in my life and while I did enjoy them, it wasn’t something I just had to have every year. However, after trying this recipe I have for you today, I think I’m going to make these a yearly routine. The salty and sweet combination of these makes them absolutely delicious and better than your traditional toasted pumpkin seeds. There’s not much else to say about these. Just give them a try for yourself and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Sugar & Spice Pumpkin Seeds

• 1 cup Raw Pumpkin Seeds, rinsed and dried
• 4 Tablespoon White Sugar, divided
• 1/4 tsp Salt
• 1/2 tsp Pumpkin Pie Spice
• 1 Tablespoon Butter
• 2 tsp Vegetable Oil

1. Preheat the oven to 275° F (135° C).
2. Spread the pumpkin seeds in a single layer on a wax paper lined or silicone lined baking sheet.
3. Toast the seeds for 30-35 minutes, stirring occasionally, until dry and toasted. (Larger seeds may take longer.)
4. Heat the butter and oil in a large skillet over medium-high heat.
5. Add the pumpkin seeds to the pan and sprinkle 2 T of the sugar over them; stir them with a wooden spoon until the sugar melts and the seeds get a nice light caramel color then remove the pan from the heat.
6. Add the salt, pumpkin pie spice, and the remaining sugar to the pan and stir until the seeds are coated.
7. Transfer the seeds to a bowl or cookie sheet and allow them to cool before serving; store in an airtight container at room temperature.

Yummy Recipe Wednesday! (Chex® Pumpkin Pie Crunch)

Welcome friends and food lovers to another Yummy Recipe Wednesday. In case you missed last week’s post (see below), I am doing another 4 weeks of pumpkin recipes (click here for last year’s pumpkin recipes) in celebration of fall and the upcoming holiday season. Today I bring you a delicious variation of your regular Chex® Party Mix that is fantastic for holiday gatherings or just to have around the house to snack on. That being said, there are few things I need to point out about this recipe. First, apparently Cinnamon Chex® cereal is hard to find in a lot of places so if you can’t find it, just use Cinnamon Toast Crunch instead. I’ve made it this way and it’s just as good, if not better, in my opinion. Second, I personally felt this needed a little more brown sugar and pumpkin pie spice the first time I made it. I know pumpkin pie spice is one of the spices that people either like a lot of or just a little of so I recommend tasting and adjusting as you go. Finally, as with the original Chex® Party Mix, this is a very customizable recipe so you can add or change any number of things. In the past I’ve substituted 1 cup of mini pretzels in place of 1 cup of the Wheat Chex®. You could also toss in a handful of Candy Corn at the end if you’re making this around the Halloween season or you could toss in a handful of red and green M&M’S® if you’re making this for a Christmas gathering. No matter how you make it, I guarantee it’ll be a hit with your friends and family. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chex® Pumpkin Pie Crunch

• 1/4 cup Brown Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/4 cup Butter
• 2 tsp Vanilla
• 2 cups Cinnamon Chex® Cereal
• 2 cups Wheat Chex® Cereal
• 2 cups Honey Nut Chex® Cereal
• 8 oz Pecans

1. Preheat the oven to 250°F (121°C)
2. In a small bowl, mix together the brown sugar and pumpkin pie spice; set aside.
3. In a small microwave-safe dish, microwave the butter on High for about 30 seconds or until melted; stir in the vanilla.
4. In a large bowl, mix together all of the cereals and the pecans; pour the butter mixture over the cereal mixture, stirring until evenly distributed, then add the sugar and spice mixture and stir until coated.
5. Spread the mixture onto a cookie sheet and bake in the preheated oven for 45 minutes, stirring every 15 minutes; let the mixture cool and then store in an airtight container.

Yummy Recipe Thursday! (Double Layer Pumpkin Cheesecake)

Hello friends and food lovers. I’m back again (finally) and today I have a delicious recipe to get you ready for the cool Fall weather and the upcoming holiday season. If you’ve followed my blog since last October, you may remember that last year I did 4 weeks in a row of pumpkin recipes to celebrate fall and the month of October. If you haven’t been around here that long, just click HERE for last year’s delicious pumpkin recipes. With all of that being said, I am once again this year doing another 4 weeks of pumpkin recipes. To start this off, today I bring you a delicious alternative to your traditional pumpkin pie. As with most cheesecakes (prepared in a premade crust), this recipe is super easy to make. This cheesecake is full of fall flavors that will definitely get you ready for the cooler weather and the Fall holiday season. Give this a try at your next family or friend gathering and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new recipe post.

Double Layer Pumpkin Cheesecake

• 2 (8 oz) Cream Cheese, softened
• 1/2 cup White Sugar
• 1/2 tsp Vanilla Extract
• 2 Eggs
• 1/2 cup Pumpkin Puree
• 1/2 tsp Ground Cinnamon
• 1 pinch Ground Cloves
• 1 pinch Ground Nutmeg
• 1 (9 inch) Prepared Graham Cracker Crust
• 1/2 cup Frozen Whipped Topping, thawed

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the cream cheese, sugar and vanilla; beat until smooth and then blend in the eggs one at a time.
3. Remove 1 cup of the mixture and spread it into the bottom of the crust; set aside.
4. To the remaining mixture in the bowl, add the pumpkin, cinnamon, cloves and nutmeg; stir gently until well blended and then carefully spread this over the mixture that’s already in the crust.
5. Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the center is almost set; allow the cheesecake to cool, then refrigerate for 3 hours or overnight.
6. Cover the cheesecake with whipped topping before serving.