As the air turns crisp and leaves blanket the ground in a tapestry of red and gold, the aroma of warm spices fills the kitchen. It’s that magical time of year when pumpkins take center stage in the world of desserts. Embrace the cozy spirit of autumn with these Quick and Easy Pumpkin Pie Squares – a delightful treat that captures all the flavors of a classic pumpkin pie in a convenient, bite-sized form.

These pumpkin pie squares are the epitome of simplicity, perfect for both seasoned bakers and those new to the joys of fall baking. The velvety pumpkin filling, infused with cinnamon, nutmeg, and cloves, sits atop a buttery, crumbly crust that practically melts in your mouth. Each bite is a symphony of autumn flavors, offering the familiar taste of traditional pumpkin pie with a fraction of the effort.

Whether you’re planning a Thanksgiving feast, a casual gathering with friends, or simply craving a taste of fall, these Quick and Easy Pumpkin Pie Squares are the answer. With minimal preparation and maximum deliciousness, they’re the perfect way to celebrate the season’s bounty.

Get ready to savor the essence of autumn in every delectable bite – these pumpkin pie squares are sure to become a seasonal favorite!

Ingredients:

  • 1  package 2-layer-size yellow cake mix
  • 1/2  cup butter, melted and cooled
  • 3  eggs
  • 1  l6-ounce can pumpkin
  • 1  5-ounce can evaporated milk (2/3 cup)
  • 1/2  cup packed brown sugar
  • 2 & 1/2  teaspoons pumpkin pie spice
  • 2  tablespoons granulated sugar
  • 2  tablespoons butter, softened
  • 1  teaspoon ground cinnamon
  • Whipped cream

Directions

  1. In a large bowl, combine the dry cake mix, the 1/2 cup butter, and 1 of the eggs, beating until combined. Reserve 1 cup of mixture. 
  2. Spread remaining mixture in an ungreased 13x9x2-inch baking pan, pressing to form an even crust. 
  3. For filling, in a medium bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar, and pumpkin pie spice. Pour the mixture over the prepared crust. 
  4. Combine the reserved 1 cup cake-mix mixture, granulated sugar, the 2 tablespoons butter, and the cinnamon. Dot evenly over pumpkin filling. 
  5. Bake in a 350-degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool in pan on wire rack. Cut into squares. Serve topped with whipped cream. Store in the refrigerator. 

Makes 12 servings.