Quick and Easy Pumpkin Squares |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin. Ingredients:
1 (18 ounce) package yellow cake mix |
1/2 cup cold butter |
1 egg |
2 eggs |
1 (29 ounce) can pumpkin (not pumpkin pie mix) |
2/3 cup milk |
1/2 teaspoon allspice |
1/2 teaspoon clove |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1/4 cup brown sugar, firmly packed |
1/2 teaspoon cinnamon |
1/4 cup brown sugar, firmly packed |
1/4 cup cold butter |
whipped cream (optional) |
vanilla ice cream (optional) or egg nog ice cream (optional) |
Directions:
1. Preheat the oven to 350 degrees.
2. CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
3. Spoon into a 9 x 13 greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
4. FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
5. TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
6. Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
7. GARNISH with whipped cream or ice cream and serve!
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