Pamela's Pumpkin Betty Bars - No Crust & Easy

Cake:
1, 30 oz. can gluten-free pumpkin pie mix (pie mix is easy, the spices are mixed in the pumpkin)
1, 14 oz. can sweetened condensed milk
2 eggs
1/2 cup melted butter
2 cups Pamela's Baking & Pancake Mix

Topping:
2 cups nuts (recommended: pecans and walnuts)
1/2 cups melted butter
1 teaspoon vanilla

Mix all cake ingredients together. Put in a well greased 9-inch x 13-inch pan.

Mix topping ingredients together and gently pat onto top of cake mixture.

Bake at 350° for 50 minutes or until toothpick comes out clean. Cool, cut into desired bar shapes and serve.

Chef's Note: this tastes very much like pumpkin pie, but you can pick it up like a bar. This recipe makes a big batch, enough for Thanksgiving. For a smaller batch use an 8-inch x 8-inch pan and use a 15 oz. can of pumpkin and half the rest of the ingredients.

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