Pumpkin Crisp recipe

1 servings

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

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.

In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk.

Pour pumpkin mixture over the cake mix crust.

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.

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