As a kid growing up in the south suburbs of Chicago, I spent a lot of time hanging out with my best friend Karen. We were either at her house or mine. We spent many holidays together too. I remember her great Aunt Marian always being there. As I got older I would pick her up on my way to their house as she lived on the way. She’s been gone for many years, but I still remember loving her pumpkin pie squares. I came across the recipe I had written up and made it for my quilting group a few weeks ago. It still brings back memories of Thanksgiving in Oak Forest spent with Karen’s family. It’s similar to pumpkin pie, but without the fuss of a crust. I hope you enjoy it.
1 box of Yellow Cake Mix (no pudding), set aside 1 cup before mixing for topping
1/2 cup unsalted butter, softened
Mix the ingredients above and press into the bottom of a greased 9″x13″ pan.
2 – 15 oz. cans pure pumpkin
2/3 cup milk
Beat the filling ingredients until smooth and pour over the crust.
1 cup of reserved cake mix
1/4 cup granulated sugar
1 tsp. cinnamon
1/4 cup cold unsalted butter cut into cubes
Preheat the oven to 350 degrees. Combine the topping ingredients and work the butter in with your fingers forming pea sized crumbs. Sprinkle the topping over the filling and bake for 45-50 minutes or until a knife comes out clean. Serve with whipped cream or cool whip. Enjoy!