Pumpkin Pie Squares

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 can pumpkin (29 oz)

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon ginger

1/4 teaspoon cloves

Topping:

1 cup dry cake mix (reserved)

1/4 cup sugar

1 teaspoon cinnamon

1/8 cup butter

-Preheat over to 350 degrees

-Lightly spray a 9x13 pan with non-stick cooking spray.

-In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter, and egg. Spread into greased pan.

-For the filling mix all ingredients together and pour over crust mixture in pan.

-For the topping mix together reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture.

-Bake 1 hour or until a nice inserted in the middle comes out clean.

-Chill and serve with real whipped cream.

*recipe by sisters cafe