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Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15.25 oz box of yellow cake mix
1 12 oz can of evaporated milk
3 eggs
2 tsp pumpkin pie spice
1 c sugar
1 13 oz can of pumpkin
1 cube of butter, sliced
Whipped cream or Cool Whip
Directions:
Directions:
Combine evaporated milk, eggs, pumpkin pie spice, sugar and pumpkin, mix well and pour into greased 9x13 baking pan.

Sprinkle the yellow cake mix evenly over the top of the pumpkin mixture in the pan.

Place butter slices evenly on top of the cake mix.

Back 350º for approximately 1 hr.

When cooled, slice and serve with whip cream.

 

 

 

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