As we wrap up this holiday season with a final recipe geared towards your New Year’s gathering,
we want to give a great big The Book Reading Gals THANK YOU to everyone that participated in this years
2015 Holiday Recipe Exchange!!
WISHING YOU BLESSINGS AND GOOD HEALTH FOR 2016 AND BEYOND!
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Pumpkin Crunch Bars
V.L. Locey
These easy dessert bars have become more popular than the traditional pumpkin pies that I used to make for holiday desserts. They’re simple and delicious!
1 can (15.5 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cups sugar
1 Tbsp. pumpkin spice
1/2 tsp. salt
1 package yellow cake mix
1 cup butter or margarine, melted
1 cup chopped pecans
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Preheat oven to 350. Grease and flour 13 x 9 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
Cool completely. To serve, cut into squares.
Find V.L. Locey and her 
To Love a Wildcat series
and other books at:
