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Recipe: Jackie Olden's Easy Pumpkin Crisp for Thanksgiving (using cake mix, 1980's)

Desserts - Cakes
EASY PUMPKIN CRISP FOR THANKSGIVING

FOR THE CRUST:
1 (2-layer-size) pkg. yellow cake mix, divided use
1/2 cup butter or margarine, melted
1 egg

FOR THE FILLING:
1 (14 ounce) can pumpkin pie filling (with spices)
2 eggs
2/3 cup milk

FOR THE TOPPING:
1/4 cup sugar
1/4 cup butter or margarine
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease the bottom of a 13x9-inch baking pan.

To make the crust, reserve 1 cup of the dry cake mix for the topping. Combine the remaining (dry) cake mix with melted butter and 1 egg. Press into prepared pan; set aside.

To make the filling, combine pumpkin, 2 eggs and milk. Spread over crust; set aside.

To make the topping, combine the reserved 1 cup (dry) cake mix, sugar, 1/4 cup butter and cinnamon with a fork, it will be very crumbly. Sprinkle over the filling.

Bake at 350 degrees F for about 45 to 50 minutes or until the filling is set.

Makes 10-12 servings
Source: Jackie Olden's Holiday Falderah by Jackie Olden, 1987
MsgID: 019887
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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