Pumpkin Custard Squares
If you've been around this blog much, you know about the muffins, mini-muffins, and general affinity for all things pumpkin. However, I think this recipe is my favorite simply because the squares taste like little pieces of pumpkin pie. Nom. Nom.
Here's what you need:
- 1 box yellow cake mix
- 3/4 cup butter, softened
- 3 eggs
- 1 can pumpkin (not pie mix)
- 1 cup milk
- 1 tsp cinnamon
- 1/2 tsp each - allspice, cloves, ginger
- 1/2 cup brown sugar (yes, I buy sugar in bulk!)
- 1 cup chopped nuts
Using a mezzaluna (or a pair of knives), cut 1/2 cup (1 stick) of butter into the cake mix until crumbly.
Remove 1 1/2 cup of the crumbs and set aside. Add one egg to the remaining mixture and stir together until it binds loosely. Add the dough to a greased 9x13 pan. Press down so the bottom is completely covered.Bake in a 350 degree oven for 10 minutes. While the base is cooking, beat two eggs.Add the pumpkin and beat again.Add the all of the spices (using only 1/2 tsp of cinnamon), stir and set aside.Now it's time to pay attention to the cup and a half of crumbs you set aside earlier. Mix the crumbs together with the brown sugar, remaining butter and 1/2 tsp cinnamon to make a crumble. (You can see where we're heading, right? MMM.)By this point, the base should be finished. Pull the pan out of the oven and pour the pumpkin mixture on top.Top the pumpkin mixture with the crumble, then sprinkle pecans on top of that. Bake at 350 until it sets (usually around 30 minutes). Also to cool then cut into squares to serve. If you're so inclined, serve with whipped cream. Send company home with the left overs unless you plan on eating the entire pan yourself. As for me, I have no natural stopping point!