Tired of the same old pumpkin pie for Thanksgiving Dinner?  Don't have time to make traditional pie crust?Maybe you just want a change from the same old pumpkin pie.  Try this at your next fall dinner party.  It's one of our family favorites.  I make this all throughout the fall and winter seasons.  It's fast, easy (of course you don't count the baking time), and is made with pantry staples that I keep on hand.  Who cares if it's a "bit-of-a-cheat"?  It's so good!  This is what it looks like before baking.  I left out the nuts this time, but you shouldn't; they're delicious.  I wanted to show you the finished dessert on a plate, but it got eaten before I got a shot off.  It's so pretty cut into squares and served on your best china.  All you need is some whipped cream and a fork. 

P.S.  If you want a photo, have the camera at the kitchen counter.

Pumpkin Pie Squares

Crust: 

1-18 1/4 oz. spice cake mix, reserve 1 cup

1 large egg, slighly beaten

1/2 cup butter (4 oz.), melted

Filling:

3/4 cup granulated sugar

1-15 oz. can of pumpkin puree (or use your own roasted pureed pumpkin (well-drained)

1-12 oz. can of evaporated milk

2 large eggs

1 1/4 teasppons of pumpkin pie spice

Topping:

1 cup of reserved spice cake mix

3 Tablespoons of butter, melted

1/2 cup chopped pecans

Preheat the oven to 350 degrees F. 

Reserve 1 cup of the spice cake mix.  Set aside.  Mix the crust and lightly pat into a 9 x 13-inch pan. 

Mix all of the filling ingredients just until blended and pour over the crust in the pan.

Add the butter to the nuts and reserved cake mix and blend well.  Crumble over the filling.  Bake for 1 hour.

Serve warm and garnish with sweetened whipped cream.

This keeps well for several days in the refrigerator.  May be re-heated.