Pumpkin Crisp

Name: Pumpkin Crisp
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 egg; 1/2 cup butter, melted; 1 (29 ounce) can pumpkin puree; 2 eggs; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 cup white sugar; 2/3 cup evaporated milk; 3/4 cup white sugar; 1/2 cup butter, softened

11 ingredients

4 steps

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened

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.