Easy Pumpkin Pie Squares

Name: Easy Pumpkin Pie Squares
Total time: 3 min
Ingredients: 1 (15-oz.) can pumpkin; 1 (12-oz.) can evaporated milk; 1 cup granulated sugar; 3 large eggs; 1 ¼ teaspoons ground cinnamon, divided; 1 (15.25-oz.) pkg. yellow cake mix; 1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish; 1 cup (8 oz.) unsalted butter, melted; 2 cups sweetened whipped cream or prepared whipped topping

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Total: 3 hours

Servings: 12.5

Cost: $2.90 /serving

Author : Nicole McLaughlin

Ingredients

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1 (15-oz.) can pumpkin1 (12-oz.) can evaporated milk1 cup granulated sugar3 large eggs1 ¼ teaspoons ground cinnamon, divided1 (15.25-oz.) pkg. yellow cake mix1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish1 cup (8 oz.) unsalted butter, melted2 cups sweetened whipped cream or prepared whipped topping

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Instructions

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Step 1

Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.

Step 2

Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture; sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)

Step 3

Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.

Step 4

Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.

Step 5

Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.