Pumpkin Pie Squares

1 pkg (2 layer size) yellow cake mix

1/2 C butter, melted and cooled

3 eggs

1 16oz can pumpkin

2/3 C evaporated milk

1/2 C brown sugar

2 1/2 tsp pumpkin pie spice

2 Tbsp sugar

2 Tbsp butter softened

1 tsp pumpkin pie spice

Pumpkin pie spice:   1 part nutmeg, 1 part cinnamon, 3 parts ginger

Base:

Combine cake mix, 1/2 C butter and 1 egg. 

Beat until combined.  Set aside 1 C of mix

Press remainder in an ungreased 9x13 pan. Press firmly to make an even crust

Filling:

Beat eggs, pumpkin, evaporated milk, brown sugar and 2 1/2 tsp pumpkin pie spice.  

Pour mixture over prepared crust.

Topping:

Combine remaining cake mix, sugar, 2 Tbsp butter and 1 tsp pumpkin pie spice.

Place evenly over top of filling. (using a piping bag or similar works best)

Bake at 350 degrees for 45-50 min.  Cool in pan on a wire rack.  

Cut into squares.  Store in fridge.

Can be topped with whipped cream