Pumpkin Pie Squares Recipe

*Previously published on my old blog (Distractions).*

This is one of my favorite recipes ever!!  A former coworker brought in this delicious dessert every year for the holidays and she was kind enough to share the recipe (so if you love it you can thank Sharon from Petaluma).

Please note that I did change this recipe a little but not too much.  I simply reduced the amount of pumpkin required.

This recipe has three parts: the crust, the filling and the topping so I will list all the ingredients below and tell you how much to use in each part of the recipe.  

Ingredients:

• 1 package of Pillsbury Yellow Cake Mix
• 3/4 cup of butter (1/2 cup for the crust and 1/4 cup for the topping)
• 3 eggs
• 2/3 cup of milk
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• Baking spray or grease
• 15 oz can of pumpkin 

Alright, now that you have everything you need, let's get started.

Getting Ready:

1. Spray or grease the bottom of your 13x9 inch pan.  If you are using glass, I'm pretty sure you can skip this step.
2. Set aside 1 cup of yellow cake mix to use later for the topping.
3. Pre-heat the oven to 350 degrees.

The Crust:

1. Combine the remaining cake mix, 1/2 cup of melted butter and egg in a mixing bowl.
2. Once everything is mixed, press the mixture into the bottom of your pan.  I find that using a spatula helps spread it somewhat evenly. 

The Filling:

1. Combine the 2/3 cup of milk, 2 eggs and the 15 oz can of pumpkin (the original recipe calls for 3 cups of pumpkin pie mix or a 1 lb 14 oz can, but I only use a 15 oz can), blend mixture until smooth.
2. Evenly distribute the filling over the crust.

The Topping:

1. Combine the 1 cup of cake mix, 1/4 cup of sugar, 1 teaspoon of cinnamon and 1/4 cup of butter.
2. Sprinkle the crumbs over the filling.

Bake at 350 degrees for 45 to 50 minutes or until thoroughly baked.  To check if it is thoroughly baked you can use a knife or a toothpick and put it in the center of the pan, if it comes out clean then it is cooked.  After it is baked, let it cool and add a little whip cream on top.

Right click the image below and save to print the recipe card