Pumpkin Squares

So, I haven't posted here in a long time. I am now "gluten free" and cannot have wheat, barley or rye.

I've posted a recipe on my other blog, that some folks who CAN eat gluten may want to make, it's just too delicious to pass up!

So, I'm posting it here, in the original form, so that it can be made by all of you.

Don't be fooled, however, the gluten free recipe is just as yummy!


Pumpkin Squares

CRUST:
1 package yellow cake mix
1 egg
1/2 cup butter

Reserve 1 cup cake mix and set aside. Mix remaining cake mix with 1 egg and melted butter. Press into the bottom of a 9 X 13" pan.

FILLING:

3 Cups Pumpkin Pie Mix (1 lb 14 oz can)
2 eggs
2/3 cup milk

Mix well and spread over pressed cake layer.

TOPPING:

Reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup cold butter
1/2 cup chopped walnuts (optional)

Mix dry ingredients in a bowl. Cut cold butter into dry ingredients using a pastry blender or pulse in a food processor. Sprinkle liberally over pumpkin layer. Sprinkle walnuts over top.

Bake @ 350 for 45-55 minutes.

Allow to cool completely and refrigerate 4 hours or overnight.

Serve with whipped cream or ice cream!