Pumpkin Crisp

Pumpkin Crisp

by Yolanda Vasquez 1 year ago
4.7 (9)
1 hour
309.2 kcal
41.2 g carbs
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. 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. 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. 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. 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