
Pumpkin Crisp
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Description
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
- 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
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.
Nutrition Facts
serving: 1 - 9x13 inch pan
calories: 309.2 kcal
carbohydrates: 41.2 g
protein: 3.6 g
saturated fat: 7.8 g
cholesterol: 61.4 mg
sodium: 391.7 mg
fiber: 1.7 g
sugar: 28.9 g
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