Pumpkin Crisp

Name: Pumpkin Crisp
Ingredients: 2 (16 oz.) cans pumpkin; 1 large can evaporated milk; 1 c. sugar; 1/4 tsp. cinnamon; 1 c. nuts (optional); 3 eggs; 1 box yellow cake mix; 1 1/2 sticks melted oleo; 8 oz. cream cheese; 1 1/2 c. 10x powdered sugar; 8 oz. Cool Whip

11 ingredients

8 steps

Ingredients

2 (16 oz.) cans pumpkin
1 large can evaporated milk
1 c. sugar
1/4 tsp. cinnamon
1 c. nuts (optional)
3 eggs
1 box yellow cake mix
1 1/2 sticks melted oleo
8 oz. cream cheese
1 1/2 c. 10x powdered sugar
8 oz. Cool Whip

Directions

1

Mix first 6 ingredients.
2

Pour into a waxed paper lined (9 x 13-inch) baking pan.
3

Sprinkle cake mix over this, then melted oleo over cake mix.
4

Bake at 350° for 50 to 60 minutes.
5

Cool and remove inverted from pan.
6

Remove wax paper.
7

(Cake mix will form bottom crust.)
8

Top with cream cheese, powdered sugar and Cool Whip (combine and spread over cooled pie).