Pumpkin Crisp

This is SO easy and so yummy this time of the year.

Crust:
1 yellow cake mix (take out 1 cup for the top)
1 egg
1/2 cup butter

Filling:
29 oz can of pumpkin
3 eggs
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
12 oz can evaporated milk
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger

Topping:
Reserved cup of cake mix
1/2 cup sugar
3 Tablespoons butter

Directions:
Crust: Cut butter into the mix and then add beaten egg.
Press into a greased 9x13 pan.

Mix filling together and pour over crust.

Cut topping together and crumble over top.

Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.

Serve warm with whipped cream or (our favorite) vanilla icecream.

If you like pumpkin, I promise you won't be disappointed!
Lisa, TX