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Pumpkin Squares

Pumpkin squares are a big fall season favorite, but they're delicious year round. You can mix them up quickly and have them ready in no time. This one of Sidney Carlisle's fine recipes from her article about Pumpkin Desserts.
  • 1 18-ounce yellow cake mix
  • 1 stick butter (or 1/2 cup or 8 tablespoons)
  • 1 beaten egg
  • 1 16-ounce can plain pumpkin (not pie filling)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 eggs, beaten
  • 1 5-ounce can evaporated milk
Preheat the oven to 350°F. Dump the cake mix in a bowl and use two knives or a pastry blender to cut the butter into the mix until it is crumbly. Stir the beaten egg into the crumbs. Save 1 cup of this mixture to use as topping. Pat the rest of the crumbs into a 9x13-inch glass baking pan. Bake 10 to 12 minutes until the crust is set and just beginning to brown. Remove from the oven and cool 5 minutes.

Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.

To serve, cut into squares. If desired, top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.

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Kitchen tools you'll need: 9x13 Baking Dish, Mixing Bowls, Pastry Blender, Whisk
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