Quick and Easy Pumpkin Squares

“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.”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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