Carols Pumpkin Pie Squares Recipe

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CAROLS PUMPKIN PIE SQUARES

Carol Parkhurst

By
@mscarole

IT'S PUMPKIN TIME AND THIS IS EASIER FOR ME TO MAKE THAN TRYING TO MAKE A PIE CRUST.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1
yellow cake mix - [gluten-free, if you can find it]
1/2 c
butter or margarine, melted
1
egg, large
1/2 c
pecans, fnely chopped
3 c
canned pumpkin pie mix - [not the solid]
2
eggs, large
2/3 c
2 % milk
1 tsp
cinnamon, ground
14 c
butter/margarine, room temperature

Directions Step-By-Step

1
PREHEAT OVEN TO 350 DEGREES.
2
GREASE BOTTOM OF A 9X13 BAKING PAN.
3
RESERVE 1 CUP OF CAKE MIX FOR THE TOPPING.
4
CRUST:
5
COMBINE REMAINING CAKE MIX, EGG, BUTTER AND PECANS.
6
PRESS INTO PAN.
7
FILLING:
8
BEAT TOGETHER THE PUMPKIN MIX, EGGS AND MILK.
9
POUR OVER THE CRUST.
10
TOPPING:
11
COMBINE THE RESERVED CAKE MIX [1 CUP], SUGAR, CINNAMON AND BUTTER.
12
SPRINKLE OVER THE FILLING.
13
BAKE FOR 45-50 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN.
14
COOL; THEN REFRIGERATE.
15
NOTE: MAY BE SERVED WITH WHIPPED CREAM OR COOL WHIP.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy, For Kids