Pumpkin Crisp

Submitted by Karen Goldy

  • One 15 oz. can of pumpkin
  • 2 eggs
  • 1 cup sugar ( or 1/2 c. white and 1/2 c. brown)
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1 can evaporated milk 1 package dry yellow cake mix 1 cup (2 sticks) butter, melted 1 cup chopped nuts (optional) cinnamon-sugar (optional)

Blend together pumpkin, eggs, sugar, salt, nutmeg, allspice, cinnamon, and evaporated milk and spread into a greased 9×13 pan.

Sprinkle cake mix over top of the pumpkin mixture. Over this drizzle butter, then sprinkle nuts and/or cinnamon-sugar, if desired.

Bake at 350 for 55 minutes….stick a knife into it to make sure it is done (the knife comes out clean).

Note: To make cinnamon sugar, just mix 1 Tbsp cinnamon with 3 Tbsp sugar.

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