In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13x9-in. baking dish.
For crust, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust.
For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
Bake at 350 for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving.
Originally Submitted
10/7/2009
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