Crunchy Pumpkin Squares1 large can pumpkin1. For crust, combine yellow cake mix (reserving 3/4 cup for crunchy topping), 1 egg and 4 tablespoons of melted margarine. Pat down mixture into a 9-by-13-inch cake pan. 2. For filling, combine pumpkin, sugar, 2 eggs and 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Gradually stir in can of condensed milk. Pour on top of crust. 3. For topping, combine remaining cake mix, oatmeal, pecans and cinnamon. Cut 8 tablespoons of cold margarine into the mixture. Sprinkle evenly over filling. 4. Bake at 350 degrees for 1 hour in a preheated oven or until knife can be inserted into the center and removed clean. Serve cool with whipped topping. Makes 20 pumpkin squares. Gale A. Ort, 7421 Sharon-Mercer Road, Mercer |
