Pumpkin Crisp
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/48/82/1/picQT8Zmx.jpg)
photo by *Parsley*
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/110419/U21501885/Photo_Video_71634465801487322706918_medthumb_hor.jpg)
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 9x13 pan
ingredients
- 1 (18 1/4 ounce) 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
- Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
- Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
- Pat into a 9 x 13” baking pan to form a crust.
- In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
- Pour over cake mix crust.
- In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
- Sprinkle on top of pumpkin mixture.
- Bake 350 degrees for 55 minutes.
Questions & Replies
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Reviews
-
Fantastic dessert. I used a spice cake mix that I wanted to use up instead of a yellow cake mix. The spice cake mix was a perfect match with the pumpkin! I love the smooth creaminess of the pumpkin layer with the more firmness of the crust and the crunchiness on top. Thanx for sharing this recipe. It's a keeper that I'll make again. It's already on my list for Thanksgiving 2006;)