Ultra-Easy Pumpkin Pie Squares - cooking recipe

Ingredients

Crust
1 package yellow cake mix (set aside one cup of the dry mix before proceeding) or 1 package spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or 1/2 cup melted margarine
1 egg
Filling
1 (29 ounce) can pumpkin
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
Topping
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/3 cup chopped walnuts (optional)

Preparation

Grease and flour a 8X11 inch baking pan.
Preheat oven to 350\u00b0.
Disregard instructions on cake mix box, you're not going to bake a cake.
Mix dry cake mix (minus 1 cup dry mix) and melted butter.
Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly.
Mix in nuts, if desired.
Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
Cool and serve with whipped cream.