Wendy's Favorite Recipes from www. ClickonCuernavaca.com

Ultra-Easy Pumpkin Pie Squares  
I make this every Thanksgiving, I like it a much better then regular pumpkin pie. 
Beats the heck out of making pie crust.

Crust
1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or margarine
1 egg

Filling
1 29 oz. can pumpkin
2 eggs
2/3 C evaporated milk
1 1/2 tsp. cinnamon
1 tsp. ground (dried) ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup brown sugar

Topping
1/2 cup sugar
1/4 cup brown sugar 1 T cinnamon
1/3 cup butter or margarine
(optional) 1/3 cup chopped walnuts

1. Grease and flour a 8X11 inch baking pan.
2. Preheat oven to 350°.
3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.
7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
8. Cool and serve with whipped cream.