SPICE CAKE & OATMEAL PUMPKIN CRISP

Ingredients:

1 pie crust

1 (15 ounce) can pumpkin puree*
1 cup evaporated milk, separated
¾ cup sugar, separated*
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*

1 package unflavored gelatin
1 package spice cake mix

¾ cup oatmeal

1 cup butter, cubed
1 cup chopped pecans

¼ cup cinnamon chips, optional

Whipped Cream or Ice Cream
* For a thicker pumpkin crisp, use 2 (15 oz.) cans pumpkin puree and also 2 teaspoons pumpkin pie spice.  Add more sugar, if desired
Directions:

Preheat oven to 350 degrees.  In a 9” X 13” baking dish, spread the pie crust on the bottom.  Cut edges with a knife or a pastry knife.  Prick bottom of crust with the tines of a fork. Set aside. Combine pumpkin, ¾ cup evaporated milk, ½ cup sugar, vanilla, and pumpkin pie spice.  In a small saucepan, pour ¼ cup evaporated milk.  Sprinkle gelatin packet over it milk.  Wait 1 minute.  Over low heat, stir mixture and add sugar.  Stir until dissolved.  Add gelatin mixture into the pumpkin mixture.  Mix well.

Pour pumpkin mixture into a 9×13 baking dish.  Meanwhile, pour the spice cake mix and the oatmeal in a bowl.  Add the cubed butter and using a pastry blender, cut until it resembles coarse crumbs.  Sprinkle over pumpkin mixture in baking dish.  Sprinkle pecans and cinnamon chips over topping.

Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream to serve. Or with Pumpkin or vanilla ice cream.

Ingredients

Pie Crust

Pie Crust Cut and Pricked

Oatmeal and Spice Cake Mix

Gelatin Mixture

Pumpkin Mixture

Spice Cake, Oatmeal and Butter Topping

Pumpkin Layer

With Cake, Oatmeal and Butter Topping

With Pecans

With Pecans and Cinnamon Chips

Just Out Of the Oven