PUMPKIN CRISP

Pumpkin Crisp image

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

Provided by Bunny

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 18

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup white sugar
⅔ cup evaporated milk
¾ cup white sugar
½ cup butter, softened

Steps:

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.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 61.4 mg, Fat 15.3 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 391.7 mg, Sugar 28.9 g

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