Rating: 4.36 stars
155 Ratings
  • 5 star values: 93
  • 4 star values: 37
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 4

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

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
18
Yield:
1 - 9x13 inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

309 calories; protein 3.6g; carbohydrates 41.2g; fat 15.3g; cholesterol 61.4mg; sodium 391.7mg. Full Nutrition
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