Spiced Pumpkin Squares
This delicious dessert is made easier thanks to a package of white cake mix that makes the crust and crumb topping for these spiced pumpkin-custard filled dessert squares.
1 (18.25-ounce) package white cake mix
3/4 cup butter or margarine, melted - divided use
3 large eggs - divided use
1 (15-ounce) can pumpkin purée
2/3 cup milk
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
- Preheat oven to 350°F (175°C).
- Empty contents of cake mix in a bowl. Remove 1 cup and set aside. Stir in 1/2 cup melted butter and 1 egg (lightly beaten) into remaining cake mix; blend well. Press into bottom of ungreased 13x9x2-inch baking pan.
- In a medium bowl, combine pumpkin, milk and remaining 2 eggs. Beat until smooth. Pour over crust. Mix reserved cake mix with sugar, pumpkin pie spice, cinnamon, nutmeg and remaining 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle on top of batter.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Makes 24 squares.