I hope you enjoy my easy to make, dairy-free and delicious Pumpkin Streusel Squares. To me, they are perfect sweet autumn treat!
Ingredients
- 1 can (15.5ounce) solid pack pumpkin
- 12 ounces evaporated soy milk*
- 3 eggs
- 1 ½ cups sugar
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
- 1 package (18.25 ounce) yellow cake mix
- ½ cup margarine, melted
- 1 ½ cups pecans, chopped
Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan.
In a large mixing bowl combine pumpkin, evaporated soy milk, eggs, sugar, pumpkin pie spice and salt. Whisk together all ingredients well.
Pour pumpkin mixture into your prepared baking pan.
Combine cake mix, margarine and pecans in a large bowl. Use a fork or your hands to form coarse crumbs. Sprinkle the crumbs over the filling.
Bake for 50 to 55 minutes or until the top is golden brown. Remove from the oven, and place on a cooling rack to cool.
Makes about 20 bars.
Note
*To make evaporated soy milk, place 6 cups of soy milk into a saucepan. Bring to a simmer and cook until the 6 cups are reduced to 2 cups. You will need 1 and ½ cups for the recipe and will have ½ cup left over for another use.
