Saturday, August 5, 2017
Pumpkin Pie Crisp
Pumpkin Pie Crisp Crust: 1 box yellow cake mix (save 1 cup for topping) 1/2 cup butter, melted 1 egg Filling: 1- 28 oz can pumpkin puree 2 eggs 2/3 cup evaporated milk 1/2 cup sugar 1 tsp cinnamon 1 tsp nutmeg Crumble Topping 1 cup of yellow cake mix (dry) 3/4 cup sugar 1/2 cup butter Preheat your oven to 350F. Mix together crust ingredients and spread on the bottom of a prepared 9x13 pan. In a large bowl mix together the pumpkin, 1/2 c sugar, spices, evaporated milk and 2 eggs. Blend well and spread over cake batter layer. In a medium bowl blend the topping ingredients, cutting the butter into the dry ingredients until it resembles a coarse crumble. Sprinkle crumb mixture on top of pumpkin layer. Bake in 350F oven for 55 minutes. Serve warm or cold.