Real Recipes From Real Home Cooks ®

jan's easy pumpkin crisp

(1 rating)
Recipe by
Jan Russell
Quincy, MI

This recipe is always a hit! When I make it, & take it to a potluck, I slip copies of the recipe under the dish, because I know someone will ask for a copy!

(1 rating)
yield 8 -10
prep time 20 Min
cook time 1 Hr

Ingredients For jan's easy pumpkin crisp

  • 1 -15 oz can
    solid pack pumpkin
  • 1 -12 oz can
    evaporated milk
  • 3
  • 1 1/2 c
  • 1 tsp
  • 1/2 tsp
  • 1 pkg
    yellow cake mix (2 layer)
  • 1 c
    butter (or margarine) (2 sticks)
  • 1/2 c
    pecans, coarsely chopped (optional)
  • whipped topping, thawed (optional)

How To Make jan's easy pumpkin crisp

  • 1
    Preheat oven to 350 degrees. Grease bottom & sides of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, & salt in large deep bowl. Mix with whisk until well blended. Pour into greased pan.
  • 2
    Sprinkle dry cake mix evenly over pumpkin mixture. It will sink into the pumpkin mixture a little. Top with pecans. Melt butter & drizzle evenly over the top. Bake at 350 degrees for 55 to 60 minutes, or until top is golden brown & set. Ovens will always vary.
  • 3
    Cool, serve chilled, topped with whipped topping, if desired. Note: Can be served slightly warm. Substitute walnuts for pecans, or no nuts at all. For a special treat, try it with vanilla ice cream instead of whipped topping. This recipe has been posted in many forums. I've tweeked it a little, & added my name, so people would know this is the right recipe! Enjoy!