Jan's Easy Pumpkin Crisp

Jan's Easy Pumpkin Crisp Recipe

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Jan Russell

By
@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 vote
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)

How to Make Jan's Easy Pumpkin Crisp

Step-by-Step

  • 1Preheat 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.
  • 2Sprinkle 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.
  • 3Cool, 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!

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About Jan's Easy Pumpkin Crisp

Course/Dish: Other Desserts
Other Tag: Quick & Easy