CRUST:
1 egg
l stick butter, melted
l yellow cake mix
FILLING:
can (15 oz.) pumpkin
can (12 oz.) evaporated milk
l tsp. cinnamon
l tsp. pumpkin pie spice
1/2 tsp. salt
4 eggs
l c. sugar
TOPPING:
l c. sugar
l tsp. cinnamon
l stick butter
l c. reserve crust mix
CRUST: Combine 1 egg, stick of butter, and cake mix. Reserve 1 cup. Press the remainder into a greased 9x13-inch pan.
FILLING: Combine pumpkin, evaporated milk, 1 tsp. cinnamon, pumpkin pie spice, salt, 4 eggs, and 1 cup sugar. Pour over the top of crust.
TOPPING: Combine 1 cup sugar, 1 tsp. cinnamon, 1 stick butter, and 1 cup reserve mix. Crumble on top of pumpkin mixture. Bake at 350 degrees for 50 to 55 minutes.
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