Pumpkin Crisp

Name: Pumpkin Crisp
Prep time: 5 min
Total time: 65 min
Yield: 10 Servings
Ingredients: 15 ounce can pumpkin; 1 cup evaporated milk; 1 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 18.25 ounce package butter-flavored yellow cake mix; 1 cup pecans, chopped; 1 cup butter, melted; Whipped Cream (optional); Ground nutmeg (optional)

By Leslie Blythe American, Dessert Baking

November 23, 2014

This Pumpkin Crisp is a delicious alternative to the classic pumpkin pie. What's not to love about sweet, moist, cake, pumpkin, and crunchy pecans? It's so easy to make and perfect for holiday entertaining. It will disappear very quickly, I guarantee it!

Prep: 5 mins
Cook: 1 hr
Yields: 10 Servings

Ingredients

15 ounce can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

18.25 ounce package butter-flavored yellow cake mix

1 cup pecans, chopped

1 cup butter, melted

Whipped Cream (optional)

Ground nutmeg (optional)

Directions

1Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

2Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

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