Pumpkin Squares

Pumpkin Squares                 Nancy Harrison

Crust:

1 Pkg Yellow Cake Mix (Reserve 1 cup)

½ cup melted butter

1 egg

Combine and press into a 9X13 pan

Filling:

1 16 oz can pumpkin

2 eggs, beaten

2/3 cup evaporated milk

¾ cup sugar

1 tsp cinnamon

1/8 tsp cloves

½ tsp salt

½ tsp ginger

½ tsp vanilla

Combine and pour over crust

Topping:

1 cup dry cake mix

½ cup sugar

2 Tblsp melted butter

Combine and sprinkle evenly over filling

Bake at 325 degrees 45-50 minutes

Serve as a bar cookie or a dessert with whipped cream