Pumpkin Squares

One of the reasons I love fall is because of the smells of the wonderful baking spices: cinnamon, nutmeg, cloves, etc. etc. etc! A recipe that has become a family favorite are Pumpkin Squares. They taste amazing with ice cream, whip cream, or plain, and you can eat them warm, cold, or even room temperature. I love all the possibilities!

Pumpkin Squares

INGREDIENTS:

CRUST INGREDIENTS:

- yellow cake mix (minus 1 cup for the topping)

- 1/3 cup melted butter

- 1 egg

FILLING INGREDIENTS:

- 2 eggs

- 29 oz. canned pumpkin

- 3/4 cup sugar

- 1/2 tsp. salt

- 1 tsp. cinnamon

- 1/2 tsp. ginger

- 1/4 tsp. pumpkin pie spice

- 1/4 tsp. ground cloves

- 12 oz. can evaporated milk

TOPPING INGREDIENTS:

- remaining 1 cup cake mix

- 1/4 cup brown sugar

- 1 tsp. cinnamon

- 1/4 cup butter, chilled

DIRECTIONS:

Stir together crust ingredients and press into a Pam-sprayed 9x13 pan. Beat filling ingredients together and pour on crust. Using a pastry cutter, mix topping ingredients and sprinkle on top. Bake at 350 degrees for 45-50 minutes until center is set.