Pumpkin pie is a Thanksgiving tradition – problem is, I am not a fan. I enjoy the flavor of pumpkin but I find pumpkin pie to be too dense in pure pumpkin. I am a heavy carb kind of a girl – a real white flour and butter kind of a gal, if you catch my drift. So I need to share this recipe for Pumpkin Crisp that is pure heaven.
As a child my mom being the traditionalist that she was always served pumpkin pie after Thanksgiving dinner so growing up I just passed on turkey day dessert. All this changed several years ago when a dear neighbor told me about this Pumpkin Crisp that she makes. A buttery crust houses a delicious pumpkin filling and a buttery, sugary crust tops that. The crumb crust gets crisp, yummy and melts deliciously into the decadent pumpkin filling. I love the dish and so does everyone that tries it.
I should also add, that it is simple. No crust to roll out and nothing fancy. I hope you try it and like it as much as my family does.
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
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
Ice Cream or Fresh Whipped Cream (optional)
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 9×13 inch baking pan.
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.
I like to cut this into 12 servings, but you could make the squares smaller or larger depening on how “stuffed” you are after Thanksgiving dinner. 🙂