Roxy
New member
Pumpkin Pie Squares:
Crust:
1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or margarine
1 egg
Filling:
1 can (29 ounces) pumpkin
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground (dried) ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
Topping:
1/2 cup sugar
1/4 cup brown sugar 1 tablespoon cinnamon
1/3 cup butter or margarine
1/3 cup chopped walnuts, optional
Instructions:
1. Grease and flour a 8X11 inch baking pan.
2. Preheat oven to 350°.
3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.
7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
8. Cool and serve with whipped cream.
Crust:
1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or margarine
1 egg
Filling:
1 can (29 ounces) pumpkin
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground (dried) ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
Topping:
1/2 cup sugar
1/4 cup brown sugar 1 tablespoon cinnamon
1/3 cup butter or margarine
1/3 cup chopped walnuts, optional
Instructions:
1. Grease and flour a 8X11 inch baking pan.
2. Preheat oven to 350°.
3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.
7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
8. Cool and serve with whipped cream.