This is a Sponsored post written by me on behalf of Carton Smart. All opinions are 100% mine.
Thanksgiving is almost here and for most of us it’s a time to reflect on all the things we are grateful for. Of course our loved ones and friends are always at the top of our lists. But this year I’m reminded that giving thanks for our planet should be right up there. Today I’m sharing a wonderful product that will help us honor Mother Earth at this year’s Thanksgiving table or any other day of the year. What is this product you ask? It’s Pacific Food’s products packaged in Tetra-Pak cartons. These fabulous containers are made of 70% paper that comes from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council). They are completely designed for maximum efficiency and environmental friendliness. Did you know that cartons:
- Use 1/3 of the packaging compared to cans
- Preserve the flavor and nutrients of foods without the use of preservatives
- Recyclable and 60% less land fill waste than cans
- Cartons are re-closable making it easy to store unused portions
- And as a bonus- no need for a can opener. Cartons are easily opened by hand.




- 1½ cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten well
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- pinch of allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup finely chopped pecans
- ⅔ cup miniature chocolate chips
- 6 ounces cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 3½ cups confectioners’ sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of allspice
- 2 tablespoons milk
- Preheat oven to 350 degrees and grease a 9X13-inch baking pan. (pyrex is fine.)
- In a large bow, whisk sugar, vegetable, and eggs together until well blended.
- Add pumpkin and mix in.
- Ad flour, salt, cinnamon, nutmeg, allspice, baking powder, and baking soda and stir just until combined.
- Fold in pecans and chocolate chips.
- Bake for 30 minutes or until just firm to the touch on top. Let cool.
- For icing, use an electric mixer to beat cream cheese and butter until well blended and smooth. Add vanilla extract. Gradually add confectioners’ sugar, being sure to turn mixer to low with each addition so that sugar does not go flying everywhere. Mix in cinnamon, nutmeg, allspice, and milk.
- Spread icing on cooled cake.

















Is that supposed to be 30 mins and not 30 seconds in the recipe? Mine is not setting on top that fast
Yes, 30 minutes! Thanks for catching that typo!
Pumpkin and chocolate, 2 of the worlds best flavors. These look oh so good!
Thanks Melanie! They’re a wonderful combination aren’t they?
I love that some brands have foods in cartons now instead of cans!…since I’ve been hearing such bad things about chemicals in canned goods. I’ll be on the lookout for these. And your bars sounds awesome- can’t go wrong with pumpkin + chocolate 🙂 P.S. TOTALLY had a can land on my bare toes before, hehe.
A can landing on your toes is the worst isn’t it? Thanks for the sweet words 🙂
I don’t eat anything out of a can . . . ever, so I roast my won pumpkins and puree them, but this seems like such a great idea! Can’t wait to try it. And that cake looks fantastic!
It really is a high quality pumpkin puree Laura and the packaging is fantastic 🙂
Oh! These bars look fabulous with chocolate and the cream cheese frosting…I have been using Trader Joe’s pumpkin puree, need to give this cartoon a try.
Thanks for the recipe and hope you are enjoying your week Christin 😀
Thank you so much Juliana! I think you will really love the pumpkin puree.