Slab Streusel Pumpkin Pie is quick easy way of making Pumpkin Pie Bar using cake mix supermarket short cut. This type of pumpkin pie can be made quickly without having to roll out bottom crust. Using a two step method making pumpkin pie filling and then a streusel topping. Simple putting pumpkin filling into prepared 9 by 13 inch baking pan, then topping with streusel topping. The baking time is about 42 to 45 minutes in 350°F oven until streusel becomes golden brown. Then enjoying a wonderful square of Slab Streusel Pumpkin Pie with some whipped cream or ice cream. Sprinkling some cinnamon as a extra blast of flavor.
Slab Streusel Pumpkin Pie garnish with whipped cream, pecans and dusted with cinnamon
Pumpkin Pie Filling:
The pumpkin pie filling is based on Libby’s Pumpkin Pierecipe but using spice shortcut. This recipe ratio of pumpkin puree, evaporated milk, eggs and sugar is perfect. But to simplify spices by using just pumpkin pie spice, which contains cinnamon, cloves, ginger, nutmeg and allspice.
Mixing pie filling is simple process, combined pumpkin puree, sugar, eggs, evaporated milk and pumpkin pie spice in mixing bowl. Only takes a few minutes to measure all the ingredients and whisk until combined. Then just pour the pumpkin filling into prepared 9 by 13 inch pan.
Making Streusel Topping:
This is unbelievable easy topping only takes a few minutes to make with four ingredients. Staring off with box yellow cake mix, butter cut into small pieces, pumpkin pie spice and optional pecan pieces. First mix together the cake mix with pumpkin pie spice to get evenly mixed together. Then put pieces of butter in with spiced cake mix and rub with hands until butter works into cake mix forming crumble pea size texture. Then optional add pecan pieces to streusel topping and work into streusel topping.
Here comes fun part just sprinkle the streusel topping evenly all over the pumpkin pie filling. Place in pre heated 350°F oven middle rack and bake for about 42 to 45 minutes. The streusel topping will be light golden brown and pie fill will be set up. Check with pairing knife, sticking right in center of pan. If it comes out clean, remove from oven, place on cooling rack until room temperature. Then refrigerate for 2 hours to achieve good firm pie filling. Cut into 3 by 6 for 18 pieces of Slab Streusel Pumpkin Bars. Top with whipped topping and sprinkling of cinnamon.
Making Slab Streusel Pumpkin Pie
Slab Streusel Pumpkin Pie
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Supermarket short cut in making crustless pumpkin pie bars with streusel topping. Using just 9 ingredients to make a simple two stage mixing, with no need to roll out pie crust. Recipe makes 9 by 13 cake pan that can be cut into 12 or 18 portions.
Supermarket short cut in making crustless pumpkin pie bars with streusel topping. Using just 9 ingredients to make a simple two stage mixing, with no need to roll out pie crust. Recipe makes 9 by 13 cake pan that can be cut into 12 or 18 portions.
Preheat oven to 350°F arrange oven rack to middle of oven. Prepare 9 by 13 inch pan by generously spraying the baking pan with baking spray.
In medium mixing bowl combine with wire whisk pumpkin puree, eggs, sugar, pumpkin pie spice and salt. Whisking until all the pumpkin pie filling is completely smooth.
Pour the pumpkin pie filling into prepared 9 by 13 inch pan.
Streusel Topping:
In another medium mixing bowl combine cake mix, pecan pieces optional, pumpkin pie spice, and melted butter. Mix with spatula until crumble topping is formed.
Sprinkle the Streusel Topping evenly over the slab pumpkin pie filling, using all the streusel topping.
Place the Slab Pumpkin Pie into middle rack of 350°F oven. Bake for 42 to 45 minutes or until golden brown crumb topping of pie. Check with pairing knife in middle of slab pie comes out clean.
Remove from oven and place on wire rack to cool. Refrigerate for 4 hours. Cut into 3 by 6 to get 18 pumpkin bars or 3 by 4 to get 12 large pumpkin bars.
Serve with whipped cream or Cool Whip with dusting of cinnamon and sprinkle of toasted pecans.
