Pumpkin Chess Bars

If you want an alternative to the traditional Pumpkin Pie for Thanksgiving, this recipe is for you. It's a variation on the Chess Bars I've posted earlier. The taste is similar to Pumpkin Pie, but the texture is a bit firmer, and the crust is thicker, too. Paula Deen makes many variations on these "Gooey Bars," but I haven't tried the others yet. I adjusted the amount of nutmeg, but everything else is pretty much the same. They're really a pleasant change for the holidays.

Pumpkin Chess Bars

Crust:
1 box yellow cake mix
1 egg
8 Tbsp. (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. (1 stick) butter, melted
1 (16-ounce) box powdered sugar
1 tsp. cinnamon
1/2 to 3/4 tsp. nutmeg

Preheat oven to 350F.

In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.

To make the filling: In a the same bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes, until the center is mostly set.

If desired, serve with whipped cream.


Recipe adapted from Paula Deen