Monday, March 2, 2009
Tesa's Pumpkin Crisp
(not sure if it is really her recipe, but she gets credit for it as she introduced us to it)
1 box yellow cake mix
1 stick of melted butter
*remove 1 cup of the cake mix for use later. mix the remaining cake mix, butter and egg in a bowl and then pat into a 9x13 cake pan.
1 can pumpkin
2/3 cup of evaporated milk
1/2 cup granulated sugar
1 tsp cinnamon
1 tsp nutmeg
*mix pumpkin, eggs, milk and spices together and pour over the cake mix mixture.
1 cup yellow cake mix
3/4 cup sugar (I use 1/2 brown sugar and 1/2 granulated)
1 stick room temperature butter
*combine cake mix, sugar and butter in a bowl until mixed and 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 is a nice carmelized brown color.
Serve warm with a spoonful of whipped cream.
** this is delicious! and one of our fall favorites.