Jan's Easy Pumpkin Crisp
By
Jan Russell
@lateforsupper
1
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!
Ingredients
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1 -15 oz can(s)solid pack pumpkin
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1 -12 oz can(s)evaporated milk
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3eggs
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1 1/2 csugar
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1 tspcinnamon
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1/2 tspsalt
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1 pkgyellow cake mix (2 layer)
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1 cbutter (or margarine) (2 sticks)
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1/2 cpecans, coarsely chopped (optional)
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·whipped topping, thawed (optional)
How to Make Jan's Easy Pumpkin Crisp
- 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!
