I've baked this a couple times before and it is a refreshing take on the traditional Pumpkin Pie. This Pumpkin Crisp is easy to make and is a "throw it together" type of recipe. And the best part?!?! It is a favorite amongst the crowd! Bet you won't have any left overs if you serve this up!
Ingredients:
1 (15 oz) can pumpkin puree
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package of butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Directions:
Stir together the 1st five ingredients. Pour that into a lightly greased 13X9 baking dish.
Sprinkle cake mix evenly over the pumpkin mixture; sprinkle evenly with pecans.
Drizzle melted butter evenly over pecans.
Bake at 350 for 1 hour and 5 minutes or until golden brown.
Removed from oven and let stand for 10 minutes before serving.
Serve with warm or at room temperature with whipped cream. Sprinkle with fresh nutmeg on top?
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