Ultra-Easy Pumpkin Pie Squares (Recipe)

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Ultra-Easy Pumpkin Pie Squares

 

Crust

1 package yellow or spice cake mix (set aside one cup of the dry mix

before proceeding)

1/2 cup melted butter or margarine

1 egg

 

 

Filling

1 29 oz. can pumpkin

2 eggs

2/3 C evaporated milk

1 1/2 tsp. cinnamon

1 tsp. ground (dried) ginger

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/2 cup brown sugar

 

 

Topping

1/2 cup sugar

1/4 cup brown sugar 1 T cinnamon

1/3 cup butter or margarine

(optional) 1/3 cup chopped walnuts

 

1. Grease and flour a 8X11 inch baking pan.

 

2. Preheat oven to 350°.

 

3. Disregard instructions on cake mix box, you're not going to bake a

cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg

and mix till it holds together (different cake mixes react differently,

so you may need to add a small amount of milk 1/2 tsp. at a time, if

necessary to hold mixture together).

 

4. Pat crust mixture into pan with your fingers, coating bottom and up

the sides about 1 inch.

 

5. Mix together the filling ingredients, along with the reserved 1 cup

of dry cake mix, and pour into the crust.

 

6. Mix the topping ingredients (minus the optional nuts) together with a

fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.

 

7. Sprinkle topping mixture over filling and bake for 45-60 minutes or

until a cake tester comes out clean.

 

8. Cool and serve with whipped cream.

 

Lori