Pumpkin Crisp
"For a wonderful Fall treat or anytime of the year, this pumpkin crisp dessert is sure to please."
photo by *Parsley*
- 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.
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Reviews
-
I had hoped that it would have more of a "crumble" crisp top, like on traditional apple crisp. We broiled it for a few minutes after baking it to make the top crispier, but I think next time I would add some oats and spices and more stuff to the topping. -
I'd love to try the recipe, but I don't understand the directions.... :( -
you have no idea how often I make this. -
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;) -
This is a great alternative to pumpkin pie. Much easier to make too. I brought it to my sons pre-school potluck. A mom came running over to ask me to make recipe copies and bring them to school. I told her it's as easy as tap, tap, tap on recipezaar!
