Pumpkin Crisp

For a wonderful Fall treat or anytime of the year, this pumpkin crisp dessert is sure to please.

• Ready In: 1 hr 10 mins
• Yields: 1 9x13 pan

Ingredients

• 1 (18 1/4ounce) box  yellow cake mix
• 3  eggs
• 1  cup margarine, melted, divided
• 1 (29 ounce) can pumpkin puree
• 1  teaspoon nutmeg
• 1  teaspoon cinnamon
• 1 1⁄4 cups sugar, divided
• 2⁄3 cup evaporated milk

Directions

1. Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
2. Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
3. Pat into a 9 x 13” baking pan to form a crust.
4. In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
5. Pour over cake mix crust.
6. In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
7. Sprinkle on top of pumpkin mixture.
8. Bake 350 degrees for 55 minutes.