Pumpkin Crisp

1 pkg of yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 oz can) pumpkin puree
2 eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 c. white sugar
2/3 c. evaporated milk
3/4 c. white sugar
1/2 c. butter, softened

Preheat oven to 350. Set aside 1 cup of cake mix for the topping. Combine remaining cake mix, 1 egg and 1/2 c. butter melted. Pat into a 9 X 13 baking pan. In a large bowl, mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 c. sugar and 2/3 c. evaporated milk. Pour pumpkin mixture over the cake mix crust. In a small bowl, combine 1 cup cake mix and 3/4 c. sugar. Cut in 1/2 c. softened butter until mixture is crumbly. Sprinkle on top of pumpkin mixture. Bake at 350 for 55 mins.

Submitted by Cherish Newman