Jan's Easy Pumpkin Crisp

Name: Jan's Easy Pumpkin Crisp
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8-10
Ingredients: 1 -15 oz can(s) solid pack pumpkin; 1 -12 oz can(s) evaporated milk; 3 eggs; 1 1/2 c sugar; 1 tsp cinnamon; 1/2 tsp salt; 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)

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By Jan Russell
@lateforsupper

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!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 -15 oz can(s)

solid pack pumpkin
1 -12 oz can(s)

evaporated milk
3

eggs
1 1/2 c

sugar
1 tsp

cinnamon
1/2 tsp

salt
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)
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How to Make Jan's Easy Pumpkin Crisp

Step-by-Step

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.
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.
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!