Name: Pumpkin Crisp
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Crisp

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