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What is your favorite recipe once the weather starts turning? I love a great chili and of course, hot apple cider with mulling spices and some spiced rum! A random commenter will win a set of 4 holiday wine charms!
Here is a great recipe for a pumpkin pie bars!
1- 14 ounce packages gingerbread cake mix
(I used Betty Crocker Gingerbread Cake & Cookie Mix)
1/2 cup gingersnaps
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3/4 cups granulated sugar
1 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
Prepare and bake gingerbread mix as directed.
Crumble 1 1/2c. gingerbread and add gingersnaps.
Add 4 tablespoons butter and mix until crumbly.
Press into baking dish. Use the bottom of a glass to press into dish. Bake for 5 minutes to set crust.
**I didn’t use a pie plate, I used a large square pan so that the bars are not as thick as a pie.
Preheat the oven to 350 degrees.
BEAT pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth.
Spread the batter on top of gingerbread crust. Bake for 30 minutes or until done.
Serve warm topped with cool whip or ice cream.
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