Pumpkin Crisp

Pumpkin Crisp Recipe

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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



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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

How to Make Pumpkin Crisp


  • 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

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About Pumpkin Crisp

Course/Dish: Cakes, Other Desserts

Show 3 Comments & Reviews

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