Pumpkin Squares

Marsha Gardner

By
@mrdick1950

My sister Carol gave me this recipe years ago. Everywhere I ever take it is a big hit.

Best served with a good dollop of real whipped cream


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Comments:

Method:

Bake

Ingredients

CRUST

1 pkg
yellow cake mix (reserve 1 cup)
1/2 c
butter, melted
1 large
egg

FILLING

1 lb
can of pumpkin (solid pack)
2 large
eggs
12 oz
can evaporated milk
1/2 c
brown sugar, firmly packed
1/4 tsp
ground cloves
1/4 tsp
ground ginger
1/2 tsp
freshly grated nutmeg
1 tsp
cinnamon

TOPPING

1 c
reserved cake mix
1/4 c
brown sugar, firmly packed
1/4 c
butter, softened
1 tsp
cinnamon

Directions Step-By-Step

1
CRUST:
Combine ingredients and press into the bottom of 9"x13" glass baking dish.
2
FILLING:
Combine all ingredients in a mixing bowl and mix well with electric mixer. Pour over crust.
3
TOPPING:
Combine topping ingredients to make a crumb topping and sprinkle over filling.
4
Bake at 350-degrees for 45-60 minutes. Let cool before cutting. Serve with a generous dollop of "Real" whipped cream.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy