Ingredients
Scale
CRUST:
- 1 box yellow or spice cake mix, reserve 1 cup for topping
- 1/2 cup melted butter
- 1 egg
FILLING:
- 1 29oz can pumpkin (I used Libby’s-make sure it is pure pumpkin, not pumpkin pie mix)
- 1.5 cups evaporated milk
- 1.5 cups sugar
- 4 eggs
- 1 t. salt
- 2 t. cinnamon
- 1 t. vanilla
- 1 t. ginger
- 1/4 t. cloves
TOPPING:
- Reserved 1 cup dry cake mix
- 1/4 cup sugar
- 1 t. cinnamon
- 1/8 cup butter
Instructions
- Preheat oven to 350. Lightly spray a 9×13 pan with non-stick cooking spray.
- In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan.
For the filling,:
- mix all ingredients well and pour over crust mixture in pan.
For the topping:
- mix together reserved cake mix, sugar, cinnamon and butter.
- Mix until crumbly and sprinkle on the pumpkin filling mixture.
- Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean).
- Chill and serve with real whipped cream.