Contributed by Lori Brown, Martinez Ward
Ingredients:
CRUST:
1 package of yellow cake mix, minus 1 cup (set aside for use later)
1/2 cup of margarine melted
1 egg
Mix crust ingredients and press into a well greased and floured 9x13 pan. Set aside.
FILLING:
3 cups of pumpkin
2 1/2 pumpkin pie spice
1/2 cup brown sugar
2 eggs
1 2/3 cups of evaporated milk
Mix and pour filling onto UNBAKED crust that was set aside.
TOPPING:
1 cup of cake mix (set aside from crust)
1/4 cup of sugar
1 tsp cinnamon
1/4 cup margarine
Using a dough cutter mix until crumbled and sprinkle over the top of filling.
Bake @ 375 for 45 Minutes
This recipe works best with a metal pan. If glass is used, watch last 15 minutes to prevent crust from burning. Best served next day with whipped topping.
This is a compilation of the favorite recipes of the sisters of the Concord California Stake of the Church of Jesus Christ of Latter-day Saints.
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