Ingredients
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1 (18 ounce) package yellow cake mix
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1 egg
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2 eggs
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1 (29 ounce) can pumpkin (not pumpkin pie mix)
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2/3 cup milk
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1/2 teaspoon allspice
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1/2 teaspoon clove
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1/2 teaspoon ginger
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1/2 teaspoon salt
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1/2 teaspoon nutmeg
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1 teaspoon cinnamon
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1/4 cup brown sugar, firmly packed
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1/2 teaspoon cinnamon
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1/4 cup brown sugar, firmly packed
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1/2 cup cold butter
Instructions
- Preheat the oven to 350 degrees.
- CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
- Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
- FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
- TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
- Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
- GARNISH with whipped cream or ice cream and serve!