Fall is my most favorite time of year, there are just so many things to enjoy – the cooler weather, all the colors from the changing leaves, and as I am sure you have noticed all things pumpkin! Pumpkin ice cream, pumpkin cookies, pumpkin latte, my brother in law even got some pumpkin soda! Well, I am here to add to your pumpkin arsenal. One fun tradition we had growing up was being able to choose our birthday dinner and birthday cake. These Pumpkin Pie Squares have been a favorite at my house since can remember, and has always been my choice of “cake” for my birthday every year.
This is such an easy treat, and can be made ahead of time! We prefer to eat it cold, so I tend to make it the night before we want to enjoy it, that way it has time to be in the refrigerator. Just a few quick steps and you have some delicious pumpkin pie for a crowd!
You just have to mix the cake mix with one egg and 1/2 c. butter and spread it in the bottom of a greased 13×9 pan. Mix the can of pumpkin pie mix (be sure its not regular pumpkin) with the milk and two eggs . . .
spread it over the top evenly.
Mix the remaining butter, cinnamon, and sugar til crumbly. . .
rubbing the mixture between your fingers, sprinkle it over the pumpkin mixture.
Bake in the oven for 50 – 55 minutes or until the top crust is golden. Allow to cool completely before putting it in the refrigerator. Allow to chill for at least 2 hours.
Cut into squares and top with come Cool Whip and enjoy!
See the Happy!
Pumpkin Pie Squares
Delicious pumpkin pie in a 13×9 pan. Its so easy and still a crowd pleaser
|Servings||Prep Time||Cook Time|
- 1 yellow cake mix
- 1 30 oz can pumpkin pie mix (I use Libby’s)
- 3 eggs
- 2/3 c. milk
- 1 t tsp cinnamon
- 1/4 c sugar
- 3/4 c butter 1/2 c. melted, and the other 1/4 c softened)
- 1 whip cream I use Cool Whip
Pre- heat oven to 350*. Remove 1 cup of the cake mix and set aside. Combine the remaining cake mix with the 1/2 c of melted butter. Add one egg and mix until smooth. Spread the mixture on the bottom of a greased 13×9 pan and set aside.
Mix the pumpkin pie mix with 2/3 c. milk and two eggs. Pour this over the crust mixture in 13×9 pan.
Combine the 1 cup cake mix you set aside with the 1/4 c. softened butter, the cinnamon, and the sugar. Mix until crumbly and sprinkle over the top of the pumpkin in 13×9 pan.
Bake at 350* for 50-55 minutes or until slightly golden. After it has cooled, refrigerate for about 2 hours. Cut into squares and top with some Cool Whip. Enjoy!