Fruits and Vegetables Recipe ❘ Pumpkin Crisp

If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 egg
• ½ cup butter, melted
• 1 (29 ounce) can pumpkin puree
• 2 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup white sugar
• ⅓ cup evaporated milk
• ¾ cup white sugar
• ½ cup butter, softened

Cooking Directions

1. Preheat 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 9x13 inch baking pan.
2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
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.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts

• calories309.2
• carbohydrateContent41.2 g
• cholesterolContent61.4 mg
• fatContent15.3 g
• fiberContent1.7 g
• proteinContent3.6 g
• saturatedFatContent7.8 g
• sodiumContent391.7 mg
• sugarContent28.9 g