Pumpkin Pie Squares
Nov 18
On Sunday I had a family shindig that I was to bring pumpkin pie squares to. Now they are nothing pretty, not healthy, but everybody loves them. Pumpkin Pie Squares!
I got this recipe from my dear mother, I don’t know where she got the recipe from or if it’s her own. At any rate, you too can make them. They are really easy, and they taste just like pumpkin pie. It’s also a good way to use up your leftover pumpkin pie filling if you have one of those huge cans of pumpkin pie mix.
A Chocolate Covered To-Do List
Pumpkin Pie Squares
Yellow Cake Mix (reserve 1 cup) (You can also make your own mix, just the dry ingredients)
1/2 cup butter, melted
1/4 cup cold butter
1 egg
1 14 oz can pumpkin pie mix
2/3 cup evaporated milk
1/4 cup sugar
2 tsp cinnamon
Crust:
Mix yellow cake mix (reserve 1 cup), 1/2 cup melted butter, and 1 egg. Spread in the bottom of a 9×13 inch pan. You can do a smaller pan, it will just take longer to bake.
Filling:
Mix pumpkin pie mix, 2 eggs, and 2/3 cup evaporated milk and spread over crust.
Topping:
Cut together with a pastry cutter or fork, 1 cup reserved dry cake mix, 1/4 cup cold butter, 1/4 cup sugar, 2 tsp cinnamon and sprinkle on top of cake.
Bake 40-50 minutes at 350F.
Tip: This is also good with caramel drizzled on top or a little brown sugar added to the topping mix.
Note: This recipe can be cut in half for a smaller batch if you don’t have enough pumpkin pie mix left. It really is a difficult recipe to mess up.
