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Pumpkin Crisp

Pumpkin Crisp

Pumpkin Crisp

Pumpkin Crisp


1 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

⅔ cup evaporated milk

¾ cup white sugar

½ cup butter, softened


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.

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

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.

Bake at 350 degrees F (175 degrees C) for 55 minutes.

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