delicious pumpkin pie dessert squares

Name: Delicious Pumpkin Pie Dessert Squares
Yield: 12
Ingredients: ## BOTTOM LAYER; 1 box(es) yellow cake mix; 1/2 cup(s) margarine, melted (or use butter if you must); 1 - egg; ## FILLING; 1 pound(s) solid pack pumpkin (canned is fine); 2/3 cup(s) milk (almond, soy or regular); 2 1/2 teaspoon(s) pumpkin pie spices/or your own mix; 1 teaspoon(s) allspice; 1/2 cup(s) firmly packed brown sugar; 2 - eggs; ## TOPPING; 1 cup(s) reserved cake mix; 1/4 cup(s) sugar; 1 teaspoon(s) cinnamon; 1/4 cup(s) butter or margarine

(5 RATINGS)

198 Pinches 1 Photo

Monica Steiner

San Pedro, CA

Updated on Oct 17, 2011

These dessert bars are delicious and so easy to make. Perfect for the fall season and for Thanksgiving (or any other time) for an after dinner dessert, or serve with a light lunch. Don't even remember where I got the recipe originally. Maybe it was in a cake mix box. I know and your family will enjoy these. Its a fool proof recipe and you'll look like you've slaved in the kitchen the whole day!

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Delicious layers of cake and pumpkin custard in easy to cut bars to serve for Thanksgiving dessert or anytime. A dollop of whipped topping or real whipped cream would make it even more attractive Enjoy!

prep time

cook time

method ---

yield 12 serving(s)

Ingredients

BOTTOM LAYER
1 box yellow cake mix
1/2 cup margarine, melted (or use butter if you must)
1 - egg
FILLING
1 pound solid pack pumpkin (canned is fine)
2/3 cup milk (almond, soy or regular)
2 1/2 teaspoons pumpkin pie spices/or your own mix
1 teaspoon allspice
1/2 cup firmly packed brown sugar
2 - eggs
TOPPING
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine

How To Make delicious pumpkin pie dessert squares

Step 1

Preheat oven to 350 degrees. Grease bottom only of 9x13 Pan (Brownie pan works well)

Step 2

Reserve 1 Cup cake mix for topping. Combine remaining cake mix with butter/margarine and egg. Press into pan.
Step 3

Combine all filling ingredients and mix until smooth. Pour over crust.
Step 4

Combine topping ingredients and sprinkle over filling.
Step 5

Bake for 45 to 50 minutes until a knife inserted in center comes out clean. (you can also test making sure it's not wiggly anymore.
Step 6

Let cool and refrigerate. Serve with a dollop of whipped cream or whipped topping, or just by itself.
Step 7

NOTE FOR LACTOSE INTOLERANT PEOPLE: If made with margarine, almond/rice soy milk it's a great lactose free dessert, for those lactose intolerant people like me. :-) ---Even though no lactose in butter, one of the healthy margarine works great.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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