Pumpkin Crisp
1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25-oz.) pkg. butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream, optional
Ground nutmeg, optional
Stir together first 5 ingredients. Pour into a lightly greased 9-by-13-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans and drizzle with butter.
Bake at 350 degrees for 60 to 65 minutes, or until golden brown.
Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature. Serve with whipped cream and nutmeg, if desired. Makes 8 to 10 servings.
I bet this tastes really great. Will have to give it a try.
That recipe sounds pretty good. It’s a nice change from plain old pumpkin pie.
My hubby would love this, I will have to try! I actually don’t really like pumpkin pie but this sounds pretty good!
This recipe is so unique and so delicious to make in the fall.I love that I found this and thank you for sharing it.I will definitely be trying this. 🙂
Sounds yummy. We do something similar with apple pie filling. We call it “mud pud” but I have no clue how that name came to be. It is a huge hit at our house. I will have to switch things up and try this. Thanks 🙂
We love….love….love pumpkin in this house. I look forward to trying this recipe out. I love to look for and make things I have not yet made.
I am going to try this for the grandkids.
This recipe sounds great!!! I love pumpkin. Do you have any pics?
No, I didn’t take any pictures they day I made it as I was rushing to get dinner on the table, I usually am!
It is a great tasting dessert ~
Tami