Pumpkin Crisp

Name: Pumpkin Crisp recipe
Prep time: 30 min
Cook time: 1 h
Yield: 1 - 9x13 inch pan
Cuisine: Global
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

by Yolanda Vasquez 1 year ago

4.7 (9)

1 hour

309.2 kcal

41.2 g carbs

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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