Crust:
1 yellow cake mix (reserve 1 cup for topping)
1/2 cup melted butter
1 egg
Mix and spread into a 9x13"pan
Filling:
1 (1 lb) can of pumpkin
2 1/2 teaspoon pumpkin pie spice (see note)
1/2 cup brown sugar
2 eggs
2/3 cup evaporated milk
Mix and spread gently over crust.
Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup softened butter
Mix and crumble over filling. Bake at 350 degrees for 45 min. or until set. Top with whipped cream. (I prefer to cool the dessert and place in fridge for several hours or overnight, as I like it better cold.)
mmmmmmmmmmmm! GOOD!!!!!!!!!!
note: I add 1/4 tsp salt to the filling and if you prefer I use the following instead of Pumpkin pie spice
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp Cloves
Nothing wrong with Pumpkin Pie Spice~ matter of fact~ might be less expensive for you if you don't have all the others. Cloves is optional, if you don't have that, no worries.
