- I'm getting a lot of requests for this recipe. I've made it twice this fall since we had a pumpkin patch growing in our back yard.
- To me...I never thought I'd say this, but I thought pumpkin crisp was better then pumpkin pie.
- Ingredients:
- 1 c. evaporated milk
- 1 c. sugar
- 1 tsp. vanilla extract
- l (15-ounce) can pumpkin
- 1/2 tsp. ground cinnamon
- 1 (18.25-ounce) pkg. butter-flavored yellow cake mix
- 1 c. chopped pecans *I used chopped walnuts because that is what I had
- 1 c. butter (or margarine, melted) *I used only 1/2 c., 1 c. was just too greasy to me
- Whipped Cream on top
- Sprinkle Nut Meg on top of the Whipped Cream
- Stir together first 5 ingredients and pour into greased 13x9-inch baking dish.
- Sprinkle cake mix over pumpkin mixture, then sprinkle pecans on top.
- Drizzle butter over pecans and bake at 350 degrees for 60-65 minutes or until golden brown.
- Remove from oven, let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
