Fall Fox Print by MissBrigette
Getting out of bed was extra difficult this morning because it was so cold! I wore my jacket for the first time since April or May, and I am now pining for a pay of “fingerless” gloves to keep my hands warm as I fumble for my car keys or wait for the heater to warm up in the car! In honor of this cold snap, and in honor of the pumpkin seller on the roadside I passed this morning, I am posting a recipe which my “mother in love” gave to me. Please know that these are in no way healthy, and they are a delicious, albeit foreboding, way to bring in the holiday eating. They are……… Pumpkin Squares!
For the crust, mix together 1 package yellow cake mix (save 1 cup aside for the topping), 1/2 cup butter, melted, 1 egg, and 1 teaspoon cinnamon. Mix all of the ingredients together and spread in the bottom of a lightly greased 13″x9″ pan.
Now, go ahead and pre-heat your oven to 350.
For the filling, mix 1-16 ounce can pumpkin, 3 eggs, 1/2 c. brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 2/3 cup (small can) evaporated milk, 1 teaspoon vanilla extract. Once all of these ingredients have been mixed together, pour them over the crust in the pan.
Finally, for the topping, combine together that 1 cup of yellow cake mix you saved from the crust, 1/4 stick of butter (not melted!), 1/2 c. sugar, 1 teaspoon cinnamon, and 1/2 cup chopped nuts. I find that the best way to do this is with one of those round pastry things. Crumble this mixture of top of the filling in the pan.
Now stick your pan in the oven for about 1 hour. When the hour is up, pull it out, let it cool completely, and enjoy with or without whipped cream!