Pumpkin Pie Squares Recipe

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This recipe for Pumpkin Pie Squares is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts

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 350º 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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Pumpkin Pie Squares Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: