Pumpkin Crisp

SUBMITTED BY: Bunny PHOTO BY: MRSG4

"If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier."

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
US METRIC

INGREDIENTS (Nutrition)

• 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

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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.