Pumpkin Pie Squares

[Roxy]

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 can (29 ounces) pumpkin

2 eggs

2/3 cup evaporated milk

1 1/2 teaspoons cinnamon

1 teaspoon ground (dried) ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup brown sugar

 

Topping:

 

1/2 cup sugar

1/4 cup brown sugar 1 tablespoon cinnamon

1/3 cup butter or margarine

1/3 cup chopped walnuts, optional

 

Instructions:

 

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.