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You will love pumpkin crisp if you like pumpkin pie. I never make pumpkin pie anymore because this is so much better and easier. Serve warm with freshly whipped cream or scoops of vanilla ice cream.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 egg
- ½ cup butter, melted
- 1 (29 ounce) can pumpkin pur?e
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¾ cup white sugar
- 2/3 cup evaporated milk
- ½ cup butter, softened
Directions
Step 1
Preheat the 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 9×13-inch baking pan.
Step 2
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over cake mix crust.
Step 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.
Step 4
Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat8g | 39% |
| Cholesterol61mg | 20% |
| Sodium392mg | 17% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber2g | 6% |
| Total Sugars29g | |
| Protein4g | |
| Vitamin C2mg | 11% |
| Calcium84mg | 6% |
| Iron1mg | 7% |
| Potassium160mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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