This time of year when the leaves are changing I always like to go out and buy a pumpkin to sit our on front porch. I don't think fall can officially begin until I have a pumpkin, and on a chilly morning like this one: I fondly recall a poem my grade school teacher read to us by James Whitcomb Riley, an Indiana poet, entitled "When the Frost in on the Punkin." I can only remember the first two lines; but I think about this poem every year about this time.
|WHEN the frost is on the punkin and the fodder's in the shock,|
|And you hear the kyouck and gobble of the struttin' turkey-cock,|
So in honor of that pumpkin and poem I thought I would share a recipe with you today that goes great along alongside a Latte' with Ott, A (no pun intended, but I had to work that in somehow) and calls for canned pumpkin. Both kids and adults are sure to like this tasty treat!!!
Pumpkin Cream Cheese Bars
1 15 oz. can of pumpkin
1 8 oz. pkg. of cream cheese
1 14 oz. can of sweetened condensed milk
3 eggs, divided
3 tsp. pumpkin pie spice, divided
1 package of pound cake mix
2 T. butter, melted
1 cup chocolate chips
Directions: In a mixing bowl beat cream cheese until fluffy. Add pumpkin, and condensed milk and continue to beat. Add 2 beaten eggs and 2 tsp. of pumpkin pie spice. Set aside.
In another bowl; mix together pound cake mix, 1 egg, 2 T. melted butter and 1 tsp. pumpkin pie spice until crumbly.
In a 9" x 13" greased baking pan press cake mixture into bottom to form crust.
Next pour Pumpkin mixture on top.