I have had a few requests for this recipe so here it is. My kids like pumpkin pie but not the crust. So I found this recipe years ago and they gobble it right up. It is now my husband's favorite. ENJOY!
Pumpkin Crisp
Crust
1 (18.25 ounce) package yellow/spice cake mix (reserve 1 cup for topping)
1 egg
1/2 cup butter, melted1 egg
Filling
1 (29 ounce) can pumpkin puree
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
Topping
3/4 cup white sugar
3/4 cup white sugar
1/2 cup butter, softened
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.
5 comments:
This sounds so delicious! I can't wait to try it out, probably tonight. Thanks for stopping by.
Would you believe I'm planning to make this for the weekend? It's a fall favorite at our house and an old recipe. I remember my Mom making it at home and I've been married 27 years!
Oh that sounds amazing, I'm bookmarking it.
Yep that's what I was talking about!! Thanks..I thought it would make a cool birthday cake for vug!! He is only one after all!! He doesn't need something fancy!! Just yummy!
We made this last night and oh, my goodness...it was delicious!! Thanks for sharing and for stopping by my blog.
Renee'
http://rmboys2.wordpress.com/
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