Pumpkin Crisp

By jannycerv

For a wonderful Fall treat or anytime of the year, this pumpkin crisp dessert is sure to please.

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

Preparation

Step 1

Directions:

1 Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.

2 Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.

3 Pat into a 9 x 13” baking pan to form a crust.

4 In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.

5 Pour over cake mix crust.

6 In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.

7 Sprinkle on top of pumpkin mixture.

8 Bake 350 degrees for 55 minutes.