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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a yellow cake crust base, smooth spiced pumpkin custard, and a golden crumble topping. Baked until the filling is set, then cut into neat squares for easy serving with whipped cream.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For cake mix crust
  • 1 can (15.25 oz) yellow cake mix Reserve 1 cup for topping.
  • 0.5 cup unsalted butter Melted.
  • 1 egg Use for the crust.
For pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 egg
  • 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
For crumble topping
  • 1 cup yellow cake mix Reserved from the crust.
  • 0.25 cup sugar
  • 3 tbsp butter Cold, cut into small pieces.
  • 0.5 tsp cinnamon
For serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat oven to 350F and grease a 9x13 pan, so the crust releases cleanly.
  2. Combine the (remaining) yellow cake mix, melted unsalted butter, and egg, then press the mixture into the pan evenly.
  3. Bake for 10 minutes, until the base looks set and lightly golden at the edges.
Add pumpkin filling and crumble
  1. Whisk pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth.
  2. Pour the pumpkin filling over the warm crust, creating an even layer.
  3. Combine the reserved yellow cake mix, sugar, cold butter, and cinnamon until crumbly, then scatter the crumble over the filling.
Finish baking and serve
  1. Bake for 40-45 minutes at 350F, until the topping is golden and the filling is set with only a slight jiggle.
  2. Cool completely before cutting into squares so the custard firms up and clean edges form.
  3. Serve each square with whipped cream for a creamy topping.

Notes

Pro tip: cool completely before slicing; if you cut early, the custard can loosen and the squares won’t hold their shape. Refrigerate leftovers in a covered container for up to 4 days. Freezing is not recommended for best texture. For a lighter option, use low-fat evaporated milk while keeping baking times the same.