Quick and Easy Pumpkin Squares

• Crust
• (18 ounce) package yellow cake mix1
• cup cold butter↗1⁄2
• egg↗1
• Filling
• eggs↗2
• (29 ounce) can pumpkin (not pumpkin pie mix)↗1
• cup milk↗2⁄3
• teaspoon allspice1⁄2
• teaspoon clove↗1⁄2
• teaspoon ginger↗1⁄2
• teaspoon salt↗1⁄2
• teaspoon nutmeg↗1⁄2
• teaspoon cinnamon↗1
• cup brown sugar, firmly packed↗1⁄4
• Topping
• teaspoon cinnamon↗1⁄2
• cup brown sugar, firmly packed↗1⁄4
• cup cold butter↗1⁄4
• Garnish
• whipped cream (optional)↗
• vanilla ice cream (optional) or egg nog ice cream (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.

3. 3

   Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.

4. 4

   FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).

5. 5

   TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.

6. 6

   Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.

7. 7

   GARNISH with whipped cream or ice cream and serve!