carols pumpkin pie squares

Name: CAROLS PUMPKIN PIE SQUARES
Prep time: 15 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 - yellow cake mix - [gluten-free, if you can find it]; 1/2 cup(s) butter or margarine, melted; 1 - egg, large; 1/2 cup(s) pecans, fnely chopped; 3 cup(s) canned pumpkin pie mix - [not the solid]; 2 - eggs, large; 2/3 cup(s) 2 % milk; 1 teaspoon(s) cinnamon, ground; 14 cup(s) butter/margarine, room temperature

42 Pinches

Carol Parkhurst

Wilton, NY

Updated on Nov 17, 2013

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

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prep time 15 Min

cook time 50 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make carols pumpkin pie squares

Step 1

PREHEAT OVEN TO 350 DEGREES.

Step 2

GREASE BOTTOM OF A 9X13 BAKING PAN.
Step 3

RESERVE 1 CUP OF CAKE MIX FOR THE TOPPING.
Step 4

CRUST:
Step 5

COMBINE REMAINING CAKE MIX, EGG, BUTTER AND PECANS.
Step 6

PRESS INTO PAN.
Step 7

FILLING:
Step 8

BEAT TOGETHER THE PUMPKIN MIX, EGGS AND MILK.
Step 9

POUR OVER THE CRUST.
Step 10

TOPPING:
Step 11

COMBINE THE RESERVED CAKE MIX [1 CUP], SUGAR, CINNAMON AND BUTTER.
Step 12

SPRINKLE OVER THE FILLING.
Step 13

BAKE FOR 45-50 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN.
Step 14

COOL; THEN REFRIGERATE.
Step 15

NOTE: MAY BE SERVED WITH WHIPPED CREAM OR COOL WHIP.
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