Pumpkin Crisp recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup white sugar
⅔ cup evaporated milk
¾ cup white sugar
½ cup butter, softened

Nutrition Info

309.2 calories
carbohydrate: 41.2 g
cholesterol: 61.4 mg
fat: 15.3 g
fiber: 1.7 g
protein: 3.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 391.7 mg
sugar: 28.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.

  2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

  3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.

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