Pumpkin Pie Bars

I am not regularly a fan of pumpkin (other than in bread/cookies), but I made this recipe when we had some friends over, and I found myself sneaking back to the container in the fridge on a regular basis.  I think it was because of the cake-like texture of the crust, and the fact that the pumpkin layer wasn't thick enough to be overpowering.  It was the perfect combination of spice cake, cinnamon and pumpkin.
Recipe:

Crust:
1 Box spice cake mix (minus 1 C reserved)
1/2 C melted Butter
1 egg

Pumpkin Filling:
29 oz can pumpkin (not pumpkin pie mix)
1.5 C evaporated milk
1.5 C sugar
4 eggs
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 tsp ginger
1/4 tsp cloves

Streusel:
1 C cake mix (reserved)
1/4 C sugar
1 tsp cinnamon
1/8 C butter 

Preheat oven to 350.  In a mixing bowl, combine ingredients for crust.  Spread into a greased 9x13 baking dish.

Combine all ingredients for pumpkin filling.  Pour over crust mixture in baking dish.

For streusel, combine cake mix, sugar, and cinnamon.  Cut in butter until resembles coarse crumbs.  Sprinkle on top of pumpkin filling.

Bake 1 hour, until knife inserted comes out clean.  Chill.  Serve with whipped topping (opt).

*This dessert is best served cold.


Recipe taken from The Sisters Cafe at www.thesisterscafe.com/2010/11/pumpkin-pie-squares-2