Quick and Easy Pumpkin Squares

With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.

• Ready In: 55 mins
• Serves: 16

Ingredients

• Crust

• 1 (18 ounce) package  yellow cake mix
• 1⁄2 cup  cold butter
• 1  egg

• Filling

• 2  eggs
• 1 (29 ounce) can pumpkin (not pumpkin pie mix)
• 2⁄3 cup milk
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1  teaspoon cinnamon
• 1⁄4 cup brown sugar, firmly packed

• Topping

• 1⁄2 teaspoon cinnamon
• 1⁄4 cup brown sugar, firmly packed
• 1⁄4 cup  cold butter

• Garnish

•  whipped cream (optional)
•  vanilla ice cream (optional) or   egg nog ice cream (optional)

Directions

1. Preheat the oven to 350 degrees.
2. CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
3. Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
4. FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
5. TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
6. Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
7. GARNISH with whipped cream or ice cream and serve!