Pumpkin Crisp Recipe

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Pumpkin Crisp

Lynnda Cloutier


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

★★★★★ 2 votes


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


1Stir 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.
2Bake at 350 degrees for 60 to 65 minutes, or until golden brown.
3Remove 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.
4from the Oct. 2008 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

About this Recipe

Course/Dish: Cakes, Other Desserts