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Pumpkin squares

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Ingredients/Components

2 layer cake mix - 1 item
stick butter or margarine room temperature - 1 item
egg, lightly beaten - 1 item
can pumpkin not pie filling
eggs - 3 item
light or dark brown sugar - 1/2 c
granulated sugar - 1/2 c
5 - 2/3 c
ground ginger - 1/2 tsp
ground nutmeg - 1/2 tsp
cinnamon - 1 tsp
reserved cake mix
sugar - 1/2 c
chopped nuts - 1/2 c
1/2 stick butter or margarine - 1/4 c

How to make pumpkin squares:

Filling:1 (29 oz.) can pumpkin (not pie filling)3 eggs1/2 c. light or dark brown sugar1/2 c. granulated sugar2/3 c. (5.3 oz. can) evaporated milk1/2 tsp. ground ginger1/2 tsp. ground nutmeg1 tsp. cinnamon Topping:1 c. reserved cake mix1/2 c. sugar1/2 c. chopped nuts1/4 c. (1/2 stick) butter or margarine Remove 1 cup of cake mix and reserve for the topping. In mixer bowl, beat together the remaining cake mix, margarine and egg until it is evenly mixed. Press into the bottom of a greased and floured 13 x 9-inch baking pan or two 9-inch deep pie pans.

Combine pumpkin, eggs and both sugars, milk, ginger, nutmeg and cinnamon. Pour over crust.

To make topping, combine reserved 1 cup cake mix, sugar, nuts and butter by crumbling them together with your fingers. Sprinkle over pumpkin filling. Bake in preheated 350° oven for 1 hour or until set and lightly browned. Makes 12 to 16 servings.

Recipe categories: Pie, Pies and tarts, Cakes.

Rating:

4.5

Average rating: 4.5, total votes: 4

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