Pumpkin Crisp Recipe

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Pumpkin Crisp

Lynnda Cloutier

By
@eatygourmet

Got this recipe from a very dear friend. It's a keeper, and this is a great time of year for it,too.
"Favorites From Our Table", The Friendship Club of Ocean Springs, MS


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Ingredients

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25-oz.) pkg. butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream, optional
ground nutmeg, optional

Directions Step-By-Step

1
Stir together first 5 ingredients. Pour into a lightly greased 9-by-13-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans and drizzle with butter.
2
Bake at 350 degrees for 60 to 65 minutes, or until golden brown.
3
Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature. Serve with whipped cream and nutmeg, if desired. Makes 8 to 10 servings.
4
from the Oct. 2008 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

About this Recipe

Course/Dish: Cakes, Other Desserts