Pumpkin Crisp

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


Pumpkin Crisp

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 egg
  • ½ cup butter, melted  
  • 1 (29 ounce) can pumpkin puree
  • 2 large eggs eggs
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup white sugar
  • ⅔ cup evaporated milk
  • ¾ cup white sugar
  • ½ cup butter, softened  

Instructions

 Step 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.


 Step 2

In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the 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.




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