Pumpkin Custard Bars

“I’ve met people that don’t like pumpkin pie but I’ve never met anyone who didn’t like this dessert,” said Barb Simon-Johnson. “I think it’s the cream cheese in the frosting and the pecans in the custard that make it especially delicious  — it’s a wonderful alternative to pumpkin pie.”

Barb’s sister, Paula Simon Lee, introduced her to the recipe about six years ago at a Thanksgiving gathering and Barb has been baking it every year since then for her family and extended family. Even though she does occasionally make it at other times of the year she tries to save it for holidays so it remains a special treat. CJK

Pumpkin Custard Bars

(Barb Simon-Johnson)

Bars

1 (15 oz.) can pumpkin

1 (12-oz.) can evaporated milk

1 cup sugar

2 tsp. cinnamon

3 eggs, beaten

1 box yellow cake mix

1 1/4 cup chopped pecans

2 sticks butter, melted

Frosting

8 oz. cream cheese

1/2 cup powdered sugar

3/4 cup whipped topping

Preheat oven to 350°F. Generously grease a 9x13-inch baking pan.

Mix pumpkin, milk, sugar, cinnamon and eggs. Pour into prepared pan. Sprinkle cake mix over the top and then sprinkle the chopped pecans. Drizzle melted butter over mixture.

Bake one hour. Cool completely, then flip onto a platter. Mix frosting ingredients and spread over cooled bars.

Yield: 24 to 30 servings

A note from Barb: If the custard breaks a little bit you can easily repair it with a knife. Once it’s frosted no one will know that anything happened.

  

A note from Carol: Barb and her husband Christopher Johnson are members of the Holdingford Five Parish Faith Community. They are the parents of two children and brand-new grandparents of Arabella Faith. Barb is the graphic designer/web designer for the St. Cloud Diocese. She has worked for the diocese for over 13 years.