Pumpkin Pie Dessert Squares

Brenda Pace, RB

Crust:

  • 1 package yellow cake mix
  • 1/2 cup oleo melted
  • 1 egg

Topping:

  • 1 cup reserved cake mix
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1/4 cup oleo

Filling:

  • 3 cup pumpkin pie mix (1 lb 14 oz can)
  • 2 eggs
  • 2/3 cup milk

Grease bottom only of 3 (9 inch) pans. Reserve 1 cup cake mix for Topping. Combine remaining cake mix, oleo and egg. Press into pan. Prepare Filling by combining ingredients until smooth. Pour over crust. For Topping, combine ingredients. Sprinkle over Filling. Bake at 350°.

Tip: For use with 1 pound can solid pack pumpkin, add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed brown sugar.





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