Quick & Easy Pumpkin Squares

Quick & Easy Pumpkin Squares Crust 1 (18 ounce) package yellow cake mix 1⁄2 cup cold butter 1 egg Filling 2 eggs 1 (29 ounce) can pumpkin (not pumpkin pie mix) 2⁄3 cup milk 1⁄2 teaspoon allspice 1⁄2 teaspoon clove 1⁄2 teaspoon ginger 1⁄2 teaspoon salt 1⁄2 teaspoon nutmeg 1 teaspoon cinnamon 1⁄4 cup brown sugar, firmly packed Topping 1⁄2 teaspoon cinnamon 1⁄4 cup brown sugar, firmly packed 1⁄4 cup cold butter Garnish whipped cream (optional) vanilla ice cream (optional) or egg nog ice cream (optional) Preheat the oven to 350 degrees. CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together. Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on. FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.). TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter. Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely. GARNISH with whipped cream or ice cream and serve