Thursday, October 22, 2009

Pumpkin Crisp Recipe

  • 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. 1 c. evaporated milk
  2. 1 c. sugar
  3. 1 tsp. vanilla extract
  4. l (15-ounce) can pumpkin
  5. 1/2 tsp. ground cinnamon
  6. 1 (18.25-ounce) pkg. butter-flavored yellow cake mix
  7. 1 c. chopped pecans *I used chopped walnuts because that is what I had
  8. 1 c. butter (or margarine, melted) *I used only 1/2 c., 1 c. was just too greasy to me
  • Optional Ingredients:
  1. Whipped Cream on top
  2. Sprinkle Nut Meg on top of the Whipped Cream
  • Directions:
  1. Stir together first 5 ingredients and pour into greased 13x9-inch baking dish.
  2. Sprinkle cake mix over pumpkin mixture, then sprinkle pecans on top.
  3. Drizzle butter over pecans and bake at 350 degrees for 60-65 minutes or until golden brown.
  4. 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.

No comments: