"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Pie Squares Recipe

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This recipe for Pumpkin Pie Squares, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Abbott
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can Evaporated Milk (13 oz, regular or skimmed)
3 Eggs (beaten)
3 t. Pumpkin Pie Spice
1/2 t. salt
1 c. Sugar
1 can Pumpkin (16 oz or 29 oz)
1 package Yellow Cake Mix (not the pudding type)
1 c. Chopped Pecans
1 stick Butter

Directions:
Directions:
Combine first six ingredients and beat until smooth. Pour into a 9X13 pan. Carefully sprinkle DRY cake mix over top, then top with chopped pecans. Thinly slice butter and place over all. Bake at 350 for 40-50 minutes. Serve at room temperature or slightly warm. Top with Cool Whip. Store left over's in refrigerator.

Personal Notes:
Personal Notes:
I prefer this dessert over traditional pumpkin pie for Thanksgiving. I remember the first time I fixed this in Elizabethtown. It was fresh out of the oven and I took it to Bob and Lu's for dessert. It hadn't cooled enough and ran all over the plate. What a mess. I never made that mistake again, but still hear about it.

 

 

 

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