Pumpkin Crisp

Yellow cake mix stars in this delicious alternative to the classic pumpkin pie. It 's mixed with egg and melted butter to form the yummy crust for the crisp. And once the pumpkin filling is in place, it 's made into a streusel topping. Serve warm with freshly whipped cream or scoops of vanilla ice cream.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 309 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake at 350 degrees F (175 degrees C) for 55 minutes.

Step 2

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.

Step 3

In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

Step 4

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.