Sheila Warner's pumpkin dessert
Cindy Wolffis, executive assistant, advancement
Crust:
½ cup melted oleo
1 egg
1 package yellow cake mix
Mix all together and reserve 1 cup to be used for the topping later. Spread in a 9” X 13” pan.
Filling:
1–14 oz. can pumpkin mix (pre-sweetened with spices)
2 eggs
2/3 cup milk
Mix together and pour over the crust.
Topping:
1 cup reserved crust
1 teaspoon cinnamon
1/4 cup sugar
1/4 cup soft oleo
Flour, if necessary
Dab on the filling with a spoon.
Bake for 45–50 minutes at 350 degrees.
