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Pumpkin Pie Dessert Squares

Pumpkin pie dessert squares with a buttery yellow cake mix crust and a smooth spiced custard filling, then finished with a golden crumble topping. It bakes in a 9x13 pan and cuts clean into neat squares for a pie-like dessert without the fuss.
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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
  

Cake mix crust
  • 1 box (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 eggs
  • 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 reserved yellow cake mix from the crust mix
  • 0.25 cup sugar
  • 3 tbsp butter cold
  • 0.5 tsp cinnamon
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 350°F and grease a 9x13 pan so the crust releases cleanly.
  2. Combine the cake mix (minus 1 cup reserved for topping), melted butter, and egg, then press into the bottom of the pan in an even layer.
  3. Bake the crust for 10 minutes, until it looks set and lightly golden at the edges.
Add pumpkin custard filling
  1. Whisk together the pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, cinnamon, ginger, and salt until smooth.
  2. Pour the filling over the warm crust, keeping the layer even so the squares bake uniformly.
Crumble topping and finish baking
  1. Combine the reserved 1 cup cake mix, 1/4 cup sugar, cold butter, and cinnamon until crumbly, with no large dry patches.
  2. Scatter the crumble topping over the filling, covering most of the surface for a crisp golden top.
  3. Bake for 40-45 minutes at 350°F until the topping is golden and the center is set with a slight jiggle.
Cool and serve
  1. Cool completely, so the custard firms up and the squares cut without smearing.
  2. Cut into squares and serve with whipped cream.

Notes

For clean square cuts, cool completely (or chill) before slicing—this prevents the custard from sticking. Store covered in the refrigerator up to 4 days; freeze baked squares up to 2 months. If you want a lighter option, use low-fat evaporated milk for the custard without changing the bake time.