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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a yellow cake mix crust and smooth pumpkin custard filling, topped with a buttery crumble. Baked until the center is set and the topping turns golden for easy slice-and-serve squares.
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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: 285
Ingredients Equipment Method Notes

Ingredients
  

Cake mix crust
  • 1 can (15.25 oz) yellow cake mix Reserve 1 cup for topping.
  • 0.5 cup unsalted butter Melted.
  • 1 egg
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
Crumble topping
  • 1 cup yellow cake mix Reserved 1 cup from the crust.
  • 0.25 cup sugar
  • 3 tbsp unsalted butter Cold, cut into small pieces.
  • 0.5 tsp cinnamon
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 pan.
  2. Measure and reserve 1 cup of yellow cake mix for the crumble topping.
Bake the crust
  1. Combine yellow cake mix, melted unsalted butter, and egg, then press the mixture into the greased 9x13 pan.
  2. Bake the crust for 10 minutes until it looks set around the edges.
Fill
  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 in the pan.
Crumble topping and finish baking
  1. Combine the reserved cake mix, sugar, cold butter, and cinnamon until crumbly.
  2. Scatter the crumble evenly over the filling.
  3. Bake 40-45 minutes, until the topping is golden and the filling is set in the center.
Cool and serve
  1. Cool completely before cutting into squares so the custard sets cleanly.
  2. Serve squares with whipped cream.

Notes

Pro tip: for neat squares, cool fully at room temperature before slicing; if you cut too soon, the custard can be soft. Store covered in the refrigerator up to 4 days (freezing not recommended for best texture). For a lighter option, use low-fat evaporated milk to reduce calories while keeping the custard set.