You will love this pumpkin crisp recipe if you like pumpkin pie. I no longer make pumpkin pie because this is so much better and easier. Serve warm with freshly whipped cream or scoops of vanilla ice cream.
Ingredients
- 1 package yellow cake mix , 15.25 ounce
- 3 eggs , divided
- 0.5 cups butter , melted
- 1 can pumpkin purée , 29 ounce
- 0.67 cups evaporated milk
- 1.25 cups white sugar , divided
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 cups butter , softened
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Combine 10.25-ounce cake mix, 1 egg, and ½ cup melted butter together in a bowl. Pat into a 9x13-inch baking pan.
-
3
Mix 2 eggs, pumpkin, milk, ½ cup sugar, nutmeg, and cinnamon together in a large bowl; pour over cake mix crust.
-
4
Combine remaining 1 cup cake mix and ¾ cup sugar together in a small bowl. Cut in ½ cup softened butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over pumpkin mixture.
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5
Bake in preheated oven for 55 minutes.
Nutrition Facts
Per serving
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