Thursday, October 14, 2010

Pumpkin Crisp


1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened

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.

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

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.

4.Bake at 350 degrees F (175 degrees C) for 55 minutes.
This recipe came from allrecipes. I read some of the reviews before I made it but missed the ones where they spoke of the topping. I made the topping, it was not a crumble. It was a gooey mixture that I could not crumble on top. Others had the same problem. I would skip the topping and let the bars cool and add whipped cream to the top! It would be just like a pumpkin pie!

Can be seen at Prairie Story


  1. This recipe looks so good and easy. You always have great recipes.
    Thank you for sharing.

  2. THis is a great fall treat! I'm pretty sure it's yummy :-)

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    Have a great day :-)

  3. We are so making this recipe sometime this weekend!

  4. This sounds great, a new way to eat pumpkin. Thanks for sharing!

  5. Sounds great

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  6. I am a new follower here from the hop! Love the blog!

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  8. Yum! Pumpkin just tastes like October doesn't it!

  9. Thanks for the review. You know, I bet it would be good with just the cake mix sprinkled on top and dotted with butter - that would give it the same flavor and make it more of a crumble.


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