Pumpkin Pie Bars

I have had this recipe since the early 70's. I was pregnant with my son the first time I made it...I just found it again in my recipe box, I might have to make this for Thanksgiving!!

1 box of yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin pie filling
2/3 cup milk
1/4 cup sugar
1 teasp Cinnamon
1/4 cup butter

Preheat oven to 350 degrees F.
Grease bottom of a 9x13 cake pan

Pour 1 cup of dry cake mix into a medium bowl and set aside

Combine remaining cake mix, 1/2 cup melted butter and 1 egg, Mix well and press into the bottom of the 9x13 pan

Combine pumpkin pie filling, 2 eggs and milk in a medium bowl, mix until smooth. Pour evenly over crust in the 9x13 pan.

pour the sugar and cinnamon into the bowl containing the 1 cup of cake mix, cut in the butter until mixture looks crumbly, Sprinkle over the pumpkin filling

Bake for 45to 50 minutes or until knife inserted into center comes out clean.

Let cool before cutting
serve with whipped cream!!

Pumpkin Bread (3 loaves)

Pumpkin Bread
Makes 3 loaves

3 cups canned pumpkin puree or one large can
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking
powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons ground
nutmeg
1 1/2 teaspoons ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Pumpkin roll

Ingredients:
•3 Eggs
•1 cup Sugar
•2/3 cup Pumpkin
•1 teaspoon Lemon juice
•3/4 cup All-purpose flour
•1 teaspoon Baking powder
•2 teaspoons Cinnamon
•1 teaspoon Ginger
•1/2 teaspoon Nutmeg
•1/2 teaspoon Salt
•.
•Filling:
•8 ounces Cream cheese -- softened
•4 tablespoons Butter -- or margarine
•1 cup Powdered sugar
•1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
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