Recipe(tried): Pumpkin Squares (using spice cake mix for crust and pumpkin pie filling)

The crust of this twist on pumpkin pie adds a spicy touch, full of fall flavors. This has been a popular desert with family and friends. It calls for pumpkin pie filling, which has spices added. You will also need the ingredients called for on the can to prepare the filling. The recipe comes from Bake Shop in a Book cookbook.

PUMPKIN SQUARES

FOR THE CRUST:
1 pkg. (2-layer size) spice cake mix
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plus 2 Tablespoons vegetable or canola oil
FOR THE FILLING:
1 can (18 ounces) pumpkin pie filling
plus ingredients to prepare the pie filling
FOR THE TOPPING:*
1 envelope 1 1/2 ounces whipped topping mix
Pecan halves (if desired)

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Stir together dry cake mix, salt, baking soda and oil just until blended. Spread evenly in a 13x9x2-inch pan.

Bake for 20 minutes, or until crust is brown around the edges.

TO PREPARE THE FILLING:
Meanwhile, prepare pumpkin pie filling as directed for pie on can. Pour over baked crust.

Bake for 30 minutes, or until center is firm. Cool.

TO PREPARE THE TOPPING:
Prepare whipped topping mix as directed on package. Spread over pumpkin mixture. Decorate with pecan halves, if desired. Store in refrigerator.

*Note: If desired, for topping use a dollop of sweetened whipped cream, or a scoop of vanilla ice cream and decorate with shaved chocolate.

Makes 12 to 16 servings