Prep 30 mins
Cook 45 mins
This is my baby sister's recipe for pumpkin squares. I have found other recipes that are just not the same--and if they aren't like Ruths, then they simply aren't anywhere near as good.
- Bottom Crust:.
- From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
- Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
- Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
- Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.
The topping mixture was soft, not crumbly. I added 1/4 cup finely chopped pecans to the topping mixture and it was very good.
I followed the directions using my spice mix and butternut puree from my home grown butternut in place of the pumpkin and butter in place of the margarine. Topped with a dusting of powdered sugar. This is moist and so good a must try recipe. Good going Ruth!