The Pioneer Woman Tasty Kitchen
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Pumpkin Crisp

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Level: Easy

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Description

A quick and easy fall dessert made with a yellow cake mix and a can of pumpkin.

Ingredients

  • 1 box Yellow Cake Mix
  • 1 stick Butter, Melted
  • 3 whole Eggs, Divided
  • 1 can Pureed Pumpkin
  • ½ cups Granulated Sugar
  • ⅔ cups Evaporated Milk
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¾ cups Sugar, Half Brown/half White
  • 1 stick Butter, Room Temperature
  • Whipped Cream, For Serving

Preparation

Remove 1 cup of the cake mix for use later in the recipe.

Mix the remaining cake mix, 1 stick of melted butter and 1 egg in a bowl. Pat into the bottom of a 9×13 cake pan.

In another bowl, mix together the pumpkin, remaining 2 eggs, milk and spices. Pour over the cake mix mixture.

Combine remaining cake mix, 3/4 sugar mixture, and stick of room temperature butter in a bowl. Mix until sort of crumbly. Crumble in small pieces on top of the pumpkin mixture.

Bake in a 350 degree oven for 55 minutes or until it doesn’t jiggle and has a nice caramelized brown color.

Serve warm with a spoonful of whipped cream.

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