Pumpkin Crisp


  • 1 package yellow cake mix -1 cup
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 29 oz. can of pumpkin
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 cup brown sugar
  • 2/3 cup milk


  • Remaining 1 cup cake mix
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 cup butter

Grease the bottom of 9" x 13" or 3 quart baking dish.

Measure out one cup of the cake mix powder and set aside. In a bowl, combine the rest of the cake mix with the melted butter and one egg. Press this into the bottom of the baking dish.

Combine pumpkin, spices, sugar, milk and remaining two eggs, and spread over bottom layer.

For the topping, combine remaining one cup cake mix, sugar and cinnamon, then cut butter into it. Sprinkle over top of crisp.

Bake at 350 degrees F for 45 minutes, then check as needed. Usually for me this needs to bake almost twice as long until it tests done, so plan on 1 1/2 hours baking time until you know otherwise.

time well spent

closeup view Jack Troy cup, links to Jack Troy artist page

time to explore

link to newest page of ceramic artist links, including link to Scott Parady, pictured

time flies

Link to monthly image blog