Sprinkle topping mixture evenly over pumpkin filling.
Bake at 350º for 45-50 minutes.
Knife should come out clean when inserted in center.
How to Serve It
Allow pan to cool slightly, about 30 minutes, at room temperature.
Cut into 12 squares and top with prepared whipped topping if desired.
All of the ingredients can be easily found at the grocery store but here are a couple of tips about a few of them:Evaporated Milk – Make sure you are NOT getting sweetened condensed milk. Usually they are near each other on the same shelf at the grocery store. I have used both original and fat free evaporated milk in this recipe and they seem to both work well so choose what you prefer.Canned Pumpkin Puree – This is plain pumpkin, NOT pumpkin pie mix filling. Usually the filling mix is a in a larger can but make sure you double check the label.Vanilla Extract – Look for pure vanilla extract and not imitation vanilla. The imitation vanilla is less expensive for sure, but can sometimes have an off flavor.
These bars can be made ahead and stored in a single layer in an airtight container in the refrigerator up to four days. Serve chilled or allow bars to come to room temperature (about 30 minutes) and serve with optional whipped topping.