Pumpkin Squares--Version 1
(Deseret News 11/6/2012)
Crust:
1 egg
1 yellow cake mix — set aside 1 cup
1/2 cup melted butter
Mix and pat into greased and floured 9-by-13-inch pan.
Filling:
1(30 oz.) can pumpkin-pie mix
2 eggs
6 ounces evaporated milk
Mix and pour over crust.
Topping:
1/4 cup margarine
1 cup cake mix
1 teaspoon cinnamon
1/3 cup sugar
1/2 cup chopped walnuts or pecans
Cut margarine into dry ingredients; sprinkle on top of squares.
Bake at 350 for 50-70 minutes. Garnish with whipped cream.
Pumpkin Pie Squares--Version 2
(Thank you Amy, from www.thesisterscafe.com)
Crust:
1 box yellow or spice cake mix, reserve 1 cup for topping
1/2 cup melted butter
1 egg
Filling:
1 29oz can pumpkin (I used Libby's-make sure it is pure pumpkin, not pumpkin pie mix)
1.5 cups evaporated milk
1.5 cups sugar
4 eggs
1 t. salt
2 t. cinnamon
1 t. vanilla
1 t. ginger
1/4 t. cloves
Topping:
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter
Preheat oven to 350. Lightly spray a 9x13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean). Chill and serve with real whipped cream.