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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier. 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.
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