Pumpkin Crisp Plus Lower Fat Variations

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 cup salted butter (use real butter)
• 1 cup sugar
• 1 cup powdered sugar
• 1 teaspoon cinnamon (i use more, 2 t. )
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) container cool whip
• 8 ounces cream cheese (softened)

Recipe

• 1 mix together; evaporated milk, pumpkin, eggs, sugar, cinnamon. pour into a greased 9x13 pan.
• 2 sprinkle cake mix over top.
• 3 melt butter. pour slowly over top of cake mix. checker pattern works well.
• 4 cook 1 hour @ 350 degrees. cool 2 hours before icing.
• 5 mix with a mixer, cool whip, cream cheese, and powdered sugar until smooth. spread on top.
• 6 optional topping- pecans, or walnuts.
• 7 refrigerate.
• 8 not as good if made ahead of time. the cake mix becomes soft. best the same day. or make the night before.
• 9 less fat variations.
• 10 (sub 2 egg whites and 1 whole egg).
• 11 (3/4 cup sugar).
• 12 (1/2 cup powdered sugar).
• 13 (fat free evaporated milk ).
• 14 (1/2 tub cool whip).
• 15 (4 oz cream cheese).