"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Up-side-down Bars Recipe

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This recipe for Pumpkin Up-side-down Bars, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Garrett
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz evaporated milk
29 oz pumpkin
3 eggs
1 C sugar
1 tsp cinnamon
1tsp ginger
1 tsp salt
1 box yellow cake mix
1 C butter
1 C chopped pecans
1 tub Cool Whip

Directions:
Directions:
Heat oven to 350. Mix milk, pumpkin, eggs, sugar, cinnamon and salt. Pour into a greased 9X13 inch pan. Sprinkle cake mix over the top of the pumpkin mixture. Drizzle melted butter over cake mix. Sprinkle with nuts. Bake 50-60 min. Cool completely in refrigerator. When you take it out take a knife and separate the edges of the dessert from the pan. Place a cookie sheet the same size or bigger than the 9X13 you baked it in on top and flip it over so the cake mix and nuts become the bottom or crust. Spread a container of cool whip over the top of the pumpkin and sprinkle with a little cinnamon to decorate.

Personal Notes:
Personal Notes:
When you get ready it might work better to cut a piece of wax paper to fit the inside of the 9X13 pan so that it comes out of the pan easily and without harming the pumpkin. Then once you invert it onto a sheet pan you can take off the wax paper before topping with cool whip.

 

 

 

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