It’s Tuesday! That means we are welcoming another awesome guest blogger. Today we are saying hello to Kirsten from The Kusi Life. She is sharing an awesome Easy Pumpkin Pie Squares recipe with us, I will be pinning this for Thanksgiving for sure. I always need something easy to make!
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Hello! I’m Kirsten, one of three sisters who blog over at The Kusi Life. The word “Kusi” means happy in Quechua, the language spoken by the people who live in the Andean mountains. At The Kusi Life, we love to focus on all things happy, things that we can do to make fun memories and bring happiness to our lives and the lives of our families. This could be through a fun family night, a craft with the kids, making our homes feel ‘homey’ through DIY decorations, or even a family favorite recipe – which is what I will be sharing with you today!
Fall is my most favorite time of year, and it doesn’t hurt that October is my birth month 🙂 There are just so many things to enjoy – the cooler weather, all the colors from the changing leaves, and as I am sure you have noticed all things pumpkin! Pumpkin ice cream, pumpkin cookies, pumpkin latte, my brother in law even got some pumpkin soda! Well, I am here to add to your pumpkin arsenal. One fun tradition we had growing up was being able to choose our birthday dinner and birthday cake. These Pumpkin Pie Squares have been a favorite at my house since I can remember, and has always been my choice of “cake” for my birthday every year.
This is such an easy treat, and can be made ahead of time! We prefer to eat it cold, so I tend to make it the night before we want to enjoy it, that way it has time to be in the refrigerator. Just a few quick steps and you have some delicious pumpkin pie for a crowd!
You just have to mix the cake mix with one egg and 1/2 c. butter and spread it in the bottom of a greased 13×9 pan. Mix the can of pumpkin pie mix (be sure its not regular pumpkin) with the milk and two eggs . . .
spread it over the top evenly.
Mix the remaining butter, cinnamon, and sugar til crumbly. . .
rubbing the mixture between your fingers, sprinkle it over the pumpkin mixture.
Bake in the oven for 50 – 55 minutes or until the top crust is golden. Allow to cool completely before putting it in the refrigerator. Allow to chill for at least 2 hours.
Cut into squares and top with come Cool Whip and enjoy!
See the Happy!
- 1 yellow cake mix
- 1 30 oz can of pumpkin pie mix (I use Libby's)
- 3 eggs
- 2/3 c. milk
- 1 tsp cinnamon
- 1/4 c sugar
- 3/4 c. butter (1/2 c. melted, and the other 1/4 c softened)
- whip cream for topping (I like to use Cool Whip)
- Pre- heat oven to 350*. Remove 1 cup of the cake mix and set aside. Combine the remaining cake mix with the 1/2 c of melted butter. Add one egg and mix until smooth. Spread the mixture on the bottom of a greased 13x9 pan and set aside.
- Mix the pumpkin pie mix with 2/3 c. milk and two eggs. Pour this over the crust mixture in 13x9 pan.
- Combine the 1 cup cake mix you set aside with the 1/4 c. softened butter, the cinnamon, and the sugar. Mix until crumbly and sprinkle over the top of the pumpkin in 13x9 pan.
- Bake at 350* for 50-55 minutes or until slightly golden.
Here are a few other ideas from The Kusi Life :