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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a yellow cake crust base and smooth pumpkin custard, finished with a golden crumb topping. Baked at 350F until the filling is set, then cooled completely for clean, neat squares.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

cake mix crust
  • 1 box (15.25 oz) yellow cake mix reserve 1 cup for topping
  • 0.5 cup unsalted butter melted
  • 1 egg
pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 egg
  • 0.67 cup granulated sugar
  • 1 can (12 oz) evaporated milk
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
crumble topping
  • 1 cup yellow cake mix reserved from the crust
  • 0.25 cup sugar
  • 3 tbsp unsalted butter cold, cubed
  • 0.5 tsp cinnamon
serving
  • 1 whipped cream

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and bake the crust
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Combine the cake mix, melted butter, and egg, then press the mixture into the pan.
  3. Bake the crust for 10 minutes.
Make and bake the filling
  1. Whisk together pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth.
  2. Pour the filling over the warm crust.
  3. Combine the reserved 1 cup cake mix, sugar, cold butter, and cinnamon until crumbly, then scatter it over the filling.
  4. Bake for 40 to 45 minutes, until the topping is golden and the filling is set.
Cool and serve
  1. Cool completely before cutting into squares.
  2. Serve squares with whipped cream and a light dusting of cinnamon.

Notes

Cool the pan fully before slicing for the cleanest squares. Store covered in the refrigerator up to 4 days; freeze baked squares up to 2 months. For a gluten-aware option, use a 1:1 gluten-free yellow cake mix and follow the same bake times closely.