Pumpkin Squares

PUMPKIN PIE SQUARES by beej

Crust:
1 yellow cake mix (reserve 1 c for topping)
1/2 c melted margarine
1 egg, beaten

Filling:
2 eggs, beaten
2/3 cup evaporated milk
1 can pumpkin
3/4 c sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp cloves
(note: I substitute pumpkin pie spice for the last 3 ingredients)

Topping:
1/4 c sugar
1 tsp. cinnamon
1/4 c. margarine, cut in
1 c. dry cake mix (reserved from crust)

Preheat oven to 325 degrees. Grease 9 x 13" pan. For Crust: mix ingredients indicated above and press into pan (mixture will be a soft ball). For filling: Mix ingredients listed above (in the order given) and pour over crust (spread evenly over bottom layer). For topping: Mix dry cake mix, sugar & cinnamon and then cut in refrigerated margarine. Sprinkle over filling. Bake for approx. 45-50 minutes until filling has set.
This will not be the consistancy of pumpkin cake, more along the lines of pumpkin pie with a crumb topping. Just as with pumpkin pie, serve with whipped topping if desired! If you like pumpkin, you'll find this yummy! Enjoy!