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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 crumb. Baked at 350F until the crumble turns golden and the filling is set, then cooled for clean square slices.
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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: 310
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
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 box for topping.
  • 0.25 cup sugar Added to reserved cake mix for topping.
  • 3 tbsp butter Cold, cut into pieces.
  • 0.5 tsp cinnamon
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat oven to 350F and grease a 9x13 pan so the crust releases easily.
Make the crust
  1. Combine the cake mix (reserving 1 cup for topping), melted butter, and egg, then press the mixture evenly into the pan for a flat base.
  2. Bake the crust for 10 minutes until it looks slightly set and just starting to turn light golden.
Mix & layer the filling
  1. Whisk pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth and uniform.
  2. Pour the pumpkin custard over the warm crust and spread as needed so it covers the base.
Add crumble topping & bake
  1. Combine reserved cake mix, sugar, cold butter, and cinnamon until crumbly, with no large dry pockets.
  2. Scatter the crumble evenly over the filling so the top is well covered.
  3. Bake for 40-45 minutes at 350F until the topping is golden and the center looks set with a slight jiggle.
Cool & serve
  1. Cool completely, then cut into squares for clean edges.
  2. Serve with whipped cream for a creamy finish and add cinnamon if desired.

Notes

For the neatest squares, cool until fully set (room temperature, then chill if needed) before slicing. Store covered in the refrigerator up to 4 days; freezing is yes (wrap airtight and freeze up to 2 months, thaw in the fridge). For a lighter option, substitute evaporated milk with evaporated skim milk to reduce fat while keeping the custard texture.