PUMPKIN SQUARES

This recipe came from a dear friend and co-worker at my previous workplace, Pat Ancrum.

Pat would bring these in to work when we had an office party close to or during the holiday's. I would eat them til I got sick they were so good. Pat finally conceded and gave me her recipe, which I am forever in thanks to her. God Bless You Pat!




I have also used baked, smashed sweet potatoes as a variation with success!

1 Large can (30 oz) solid packed pumpkin or 2 regular size cans
1 Large can (12 fl oz) evaporated milk
1 Cup sugar
3 Eggs
1 Teaspoon cinnamon
1 Box yellow cake mix
1 Cup chopped pecans
8 oz (1 Cup) margarine, melted

Frosting
1 Package (8oz) cream cheese
¾ Cup cool whip
½ Cup confectioner’s sugar

Directions:
Spray 9x13 oblong dish with cooking spray and line with waxed paper
Mix pumpkin, milk, sugar, eggs and cinnamon
Pour and spread out mixture into lined dish
Sprinkle cake mix evenly over mixture
Sprinkle pecans evenly over cake mix
Drizzle butter evenly over pecans

Bake one hour at 350 degrees

Cool and invert

Frost and cut into squares.

Helpful hints in working with these squares. After inverting on a board covered with waxed paper, carefully remove and discard the baked waxed paper and place the dish back over. Place in the freezer for about an hour. Frost and place back into the freezer (w/o the dish this time) for another hour. Cut into 2" squares and handle each square from the bottom to place on your serving dish.