Pumpkin Pie Squares

 

If you are looking for a twist on the traditional pumpkin pie but are not quite in the mood for a cobbler this is the perfect recipe for you. The addition of eggs to the pumpkin gives this dessert a lighter,fluffier texture. My husband really enjoyed this version. 

Pumpkin Pie Squares from Sisters Cafe

(Printable Version )

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 29oz can pumpkin (I used Libby's-make sure it is pure pumpkin, not pumpkin pie mix)

1.5 cups evaporated milk

1.5 cups sugar

4 eggs

1 t. salt

2 t. cinnamon

1 t. vanilla

1 t. ginger

1/4 t. cloves

Topping:

Reserved 1 cup dry cake mis

1/4 cup sugar

1 t. cinnamon

1/8 cup butter

Preheat oven to 350. Lightly spray a 9x13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean).  Chill and serve with real whipped cream.