Pumpkin Crumb Pie

Two baked pumpkin pies with a cake-mix crumb topping and walnuts.

By @tastesoflizzyt

Original recipe source

Cook time: 50 minutes

Servings: 16

Ingredients

• 15 ounces solid-pack pumpkin
• 12 ounces evaporated milk
• 3 whole eggs large
• 1 cup sugar
• 4 teaspoons pumpkin pie spice
• 2 whole unbaked pie shells
• 15.25 ounces yellow cake mix
• 0.75 cup butter melted
• 1.5 cups chopped walnuts

Instructions

1. In a large bowl, beat the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice together until smooth. Mixture is smooth.
2. Pour half of the batter into one unbaked pie shell and the other half into the second pie shell. Both pie shells are filled evenly.
3. Sprinkle the dry cake mix evenly over both pies. Cake mix is divided between the pies.
4. Drizzle the melted butter evenly over both pies, then top with the chopped walnuts. Topping is distributed evenly.
5. Bake at 350 degrees for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Knife comes out clean.
6. Cool the pies on a wire rack. Pies have cooled enough to serve.