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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a yellow cake mix crust and silky pumpkin custard filling, finished with a golden crumble topping. Baked in a 9x13 pan and cut into neat squares for easy serving with whipped cream and cinnamon.
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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: 340
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 Use 1 egg for the crust.
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 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 reserved yellow cake mix From the yellow cake mix box.
  • 0.25 cup sugar
  • 3 tbsp butter Cold butter, cubed (from the remaining amount as directed).
  • 0.5 tsp cinnamon
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Preheat and grease
  1. Preheat oven to 350F and grease a 9x13 pan.
Bake the crust
  1. Combine the (remaining) yellow cake mix, melted unsalted butter, and egg, then press into the pan.
  2. Bake crust for 10 minutes.
Add filling
  1. Whisk pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth.
  2. Pour the filling over the warm crust.
Add crumble topping
  1. Combine reserved 1 cup cake mix, 1/4 cup sugar, cold butter, and cinnamon until crumbly.
  2. Scatter the crumble topping over the filling.
Bake, cool, and serve
  1. Bake for 40 to 45 minutes, until the topping is golden and the filling is set.
  2. Cool completely before cutting into squares.
  3. Serve squares with whipped cream.

Notes

For clean squares, cool the pan fully (and chill 1–2 hours if needed) before cutting. Store covered in the refrigerator up to 4 days; freeze baked squares up to 2 months. For a lighter option, substitute evaporated milk with evaporated skim milk or a low-fat alternative if available.