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My Pumpkin Pie Dessert Squares give traditional pumpkin pie a makeover for a twist on an old favorite. It’s easy to make ahead, too!
I originally got the recipe many years ago for these Pumpkin Pie Dessert Squares from my mom. I have made it many times over the years for parties, teacher luncheons and other events. Every time I make it, it’s a HUGE hit! They are really easy and if I had my way, I’d be making this dessert a lot more often.
If you love pumpkin like I do, make a plan to bake some of these up to share with your friends and family at Thanksgiving or other holiday. I cut mine into smaller bars and we had them like finger food. But you can cut them into bigger squares
What’s your favorite way to enjoy pumpkin? I LOVE all things pumpkin! Check out my Pumpkin-palooza Pinterest board for more recipes using pumpkin if you’re a fan like me.
Pumpkin Pie Dessert
For the Crust
- 1 yellow cake mix reserve 1 cup dry mix for topping
- ½ C butter melted
- 1 egg
For the Filling
- 2 eggs
- 2/3 C evaporated milk
- 1 14 oz. can pumpkin
- ¾ C sugar
- ½ tsp vanilla
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- 1/8 tsp cloves
For the Topping
- 1 C reserved cake mix
- ¼ C sugar
- 1 tsp. cinnamon
- ¼ C butter
- Whipped topping optional
- Grease bottom only of 9×13 pan. Empty cake mix bowl, saving out one cup dry mix for topping. Add egg and butter to remaining mix; stir to combine and press mixture firmly in bottom of pan.
- In another bowl, mix ingredients for filling together. Pour over crust.
- Prepare topping and sprinkle over filling.
- Bake at 350º for 45-50 minutes. Knife should come out clean when inserted in center. Cut into squares. Serve with whipped topping if desired.
- Store in refrigerator for up to four days.
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This recipe was originally published in 2011 and updated in November 2016 with new photos. This recipe was originally published in 2011 and updated in November 2016 with new photos.