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Pumpkin Pie Squares
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Here's a new recipe using a cake mix. Most of you know that I rarely use mixes but now and then for Wednesday lunch I like to try something fast and easy. This recipe is a real hit. It's way to the top on my "Pumpkin Season" list. Best served with a dab of ice cream or whipped topping.
One box plain yellow cake mix, set aside 1 cup
1 stick soft butter
1 egg, beaten
Blend together in a bowl until well mixed. Using an electric mixer is best.
Press dough into the bottom of a greased and floured 9X13" baking pan, set aside.
2 15 oz. cans pumpkin (not pumpkin pie mix)
5 oz. evaporated milk
1 c. sugar
1 1/2 t. cinnamon
1/4 t. each of ginger and nutmeg or ground allspice
3 large eggs or 4 med. eggs
Using the same bowl as before mix pumpkin with other ingredients until smooth and well blended, about 3 minutes.
Pour this mixture over prepared crust in pan.
To make topping:
Place reserved 1 c. cake mix in a bowl, add 1/4 c. sugar, 1/2 c. quick oats, and 1 c. chopped pecans; mix well.
Add 1/4 c. chilled butter and cut into dry ingredients with two knives or a pastry blender until crumbly.
Sprinkle topping over filling and bake at 350 degrees for 50 minutes then an additional 15-20 minutes at 325 degrees. If top begins to brown to much lay a sheet of aluminum foil over the pan. Remove from oven when the center no longer giggles and appears to be firm.
Serve warm or at room temp. This cake stores well covered in the refrigerator.
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