Pumpkin Pie Crisp

pumpkin Pie Crisp (600x400)



1 box yellow cake mix (save 1 cup for topping)
1/2 cup butter, melted
1 egg


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 9×13 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 for 55 minutes.

Serve warm or cold.

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