Let's get this straight:  I consider myself a pie-kind-of-girl.  Cake?  Eh.  I've never been big into frosting.  But talk about ooey-gooey pie filling with flaky crust, served à La mode...and I'll turn circles.  When it comes to pumpkin, however, I prefer the Pumpkin Squares recipe that my parents used while I was growing up in California.  There isn't much to it really, but straight from the oven and served with whipped cream is a great way to welcome autumn to the table.
<p style="text-align:center;"><strong><span style="font-family:'American Typewriter';font-size:x-large;"><span style="font-size:24px;">::: Pumpkin  Squares :::</span></span></strong></p>
<p style="text-align:center;"><span style="font-size:large;"><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">1 box yellow cake mix </span></span><span style="font-family:Georgia;font-size:medium;"><span style="font-size:14px;"><span style="font-family:Georgia;font-size:small;"><span style="font-size:12px;">(w/out pudding preferred)</span></span></span></span><span style="font-size:medium;"><span style="font-size:14px;">
</span></span></span></span><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">3/4 c. butter </span></span><span style="font-family:Georgia;font-size:medium;"><span style="font-size:14px;"><span style="font-family:Georgia;font-size:small;"><span style="font-size:12px;">(unsalted)</span></span></span></span><span style="font-size:medium;"><span style="font-size:14px;">
</span></span> </span><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">3 eggs
3 c. canned pumpkin pie mix </span></span><span style="font-family:Georgia;font-size:medium;"><span style="font-size:14px;"><span style="font-family:Georgia;font-size:small;"><span style="font-size:12px;">(30 oz. can, okay)
</span></span></span></span></span>2/3 <span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">c. milk </span></span><span style="font-family:Georgia;font-size:medium;"><span style="font-family:Georgia;font-size:medium;"><span style="font-size:14px;"><span style="font-size:medium;"><span style="font-size:14px;"><span style="font-size:small;"><span style="font-size:12px;">(skim is okay, canned evaporated milk okay too)
</span></span></span></span></span></span></span></span><span style="font-size:14px;">1 t. ground cinnamon
1/4</span><span style="font-size:14px;"> c. granulated sugar</span></p>
<p style="text-align:left;padding-left:30px;"><strong><em><span style="font-size:medium;"><span style="font-size:14px;">Preparation:</span></span></em></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> Preheat the oven to 350° F (?180° C).  Grease the bottom of a 13"x9" baking pan.  Remove 1 c. of cake mix from the box &amp; set it aside in a small bowl (to be later used as topping).</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">BASE</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> In a medium mixing bowl, combine:  the remaining cake mix, ½ cup butter, &amp; 1 egg.  Do not mix too much, or you will end up with a warm, sticky mess.  Press the mixture into the bottom of the pan.  If it *is* too sticky, dip your fingertips in water as you go.</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">FILLING</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> In a large mixing bowl, combine:  the pumpkin pie mix, 2 eggs, &amp; the milk.  Pour the filling mixture over the base ingredients in the pan.</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">TOPPING</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> Cut the last of the butter into the reserved cake mix, cinnamon, &amp; sugar.  Sprinkle over the filling in the pan, covering all the pumpkin.</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">BAKE</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> in the pre-heated oven for ?50 minutes.  The topping will brown and become crispy.</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">SERVE</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> after waiting for at least five minutes for the temperature to drop to a wont-burn-your-mouth level.  Team Oswald recommends serving in individual bowls topped with whipped cream.  Also fantastic the next morning, heated up with a tall glass of milk or mug of coffee.</span></span></span></p>
<p style="text-align:left;padding-left:30px;"><strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;">MODIFICATIONS</span></span></span></strong><span style="font-size:18px;"><span style="font-size:medium;"><span style="font-size:14px;"> You could use 100% canned pumpkin, but you would then need to add your own spices &amp; getting the combination correct adds some skill &amp; time to the recipe.  I really need to make a more health-conscious version of this rich, tasty treat.  Stay tuned for a fresh pumpkin, lower calorie, no box/can recipe.</span></span></span></p>