I wish you all a happy and safe Thanksgiving! I feel so thankful for each and every one of you because you have all enriched my life in some way during the past year.

Here’s my Thanksgiving gift to you - a recipe. Okay. So it’s not for pumpkin pie. It’s for my favorite pumpkin dessert. And this recipe has been at ezinearticles.com for a couple of years and always draws new readers every Thanksgiving, so I hope you’ve submitted some Thanksgiving articles and recipes of your own to article directories this year.

Enjoy!

We all have our favorite recipes that we serve year after year – our tried and true favorites. This recipe for Pumpkin Dessert Squares just might become one of yours. It’s the perfect dessert for fall because it’s simple to make, serves a crowd, and comes out of the pan smoothly in neat pieces that are impressive to set before your guests at the dinner table.

PUMPKIN DESSERT SQUARES
from Suzanne Lieurance

1 pkg. yellow cake mix

1/2 c. butter, melted

1 egg

2/3 c. milk

2 eggs

1 large can pumpkin (for pumpkin pie)

1/4 c. sugar

1 tsp. cinnamon

1/4 c. butter

Grease bottom of a 9×13-inch pan. Set aside 1 cup of the yellow cake mix.

For the crust: Combine the remaining cake mix, 1/2 cup melted butter and 1 egg. Press into pan.

For the filling: Combine canned pumpkin, 2 eggs and milk; stir until smooth. Pour over crust.

For topping: Combine reserved cake mix, sugar, cinnamon and 1/4 cup of butter. Sprinkle over filling.

Bake at 350 degrees for 45 to 50 minutes, or until knife inserted near center comes out clean. Serve with whipped topping.

When you want to make something a bit more surprising than the traditional pumpkin pie at Thanksgiving or Christmas, these dessert squares are a delicious and unexpected alternative.