Are you cooking for a crowd this holiday season?

These Pumpkin Pie Bars will surely be helpful. Rather than baking two or three pumpkin pies, just whip up a pan of Pumpkin Pie Bars! You will get about 24 servings from this recipe. The crust is so yummy you might want to account for 2 servings per person though!

Pumpkin Pie squares

First, mix up the crust–flour, oats, brown sugar pecans and butter–I told you the crust was yummy!

Press into a 10×15 jelly roll pan.

pie crust

Bake for 15 minutes at 350˚.

While the crust is in the oven, mix up the filling–pumpkin, sweetened condensed milk, spices and eggs.

pumpkin and spice

Pour over baked crust and bake an additional 30-35 minutes.

Pumpkin pie filling

Pumpkin Pie for a crowd! Whipped Cream is optional but let’s get real…you want it!

Pumpkin Pie squares

 

Pumpkin Pie Bars

Crust:

1 1/4 cups all-purpose flour

3/4 cup oats (quick or old-fashioned)

1/2 cup packed brown sugar

1/2 cup chopped pecans

2/3 cup melted butter

Filling:

4 eggs

2 cans (15 ounce each) pumpkin

2 cans (14 ounce each) sweetened condensed milk

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp salt

*Preheat oven to 350˚F

*Combine crust ingredients. I mixed the dry ingredients together first, then added the butter.

*Press into a 10×15 jelly roll pan.

*Bake for 15 minutes.

*Meanwhile, whisk the filling ingredients together. Be sure your bowl is big enough. I used a 2 qt. bowl and it barely fit!

*Bake 30-35 minutes–until a toothpick comes out clean when inserted in the middle. Mine took 35 minutes.

*Cool at room temperature. Cut into squares. Top with whipped topping and, if you are feeling fancy, a pecan half!

 

This recipe for Coconut Cake Supreme is a family favorite.

I got this recipe from my Mom. I’m not sure where she got it. She made it for Christmas one year, and we all loved it!

It is so moist and yummy!

It has become a must-have at my family’s Christmas table every year. I usually end up making it for Easter as well. I don’t dare make it in between the two holidays, unless I’m taking it somewhere. I do think I could eat it every day and not get sick of it. It is that good.

This year, the cake was such a hit at Christmas, we had it again for New Year’s Day! These are pictures of the 2014 cake! My mother-in-law actually made this one using my (Mom’s) recipe. It’s a family thing!

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Coconut Cake Supreme

1 package yellow cake mix (The recipe calls for the 18 ¼ oz. size.  Mix sizes have changed, so get as close as you can.)

2 cups (16 oz.) sour cream

2 cups sugar

1 ½ cups flaked coconut

1 carton (8 oz.) Cool Whip

Cake:Bake cake, according to box directions, in two 9” pans. Cool in pans 10 minutes. Remove to wire rack.

Filling: Combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for the frosting.

Assemble: Split each cake into 2 layers. Place one layer on serving platter. Cover layer with 1/3 of filling. Repeat with other layers. Fold reserved filling into Cool Whip; frost cake. Refrigerate at least 4 hours.

10-12 servings

I LOVE pumpkin desserts! There, I said it! Hopefully, you aren’t tired of seeing pumpkin recipes just yet. I think I saw this Pumpkin Crisp recipe in a link from Southern Living.

Let me just say…yum!

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I made this dish for dessert on a Friday night. It was so yummy, I had to have it for breakfast the next morning! Sitting on the porch on a cool Saturday morning with my coffee, my crisp and my man (and, of course, some bacon) made for a great start to the weekend!

You are going to want to try this one!

Have you been making things with pumpkin? What has been your favorite?


Critics’ Corner

Chip: Awesome! With pumpkin and pecans it’s hard to go wrong.

Megan: It was like eating November in a bowl. I could eat the whole pan.

Katie: Yes. Yes. Yes. Every day!