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Delafield Neighbors

Our Favorite Things: Pumpkin Crisp

Oct 17, 2014 11:37PM ● By Laura Ustanovska

Photo by Heart & Soul Photography

It’s that time of year when holidays come one after the other and often we need to have a great fall dessert that feeds a gang. Between the two of us, we have about 35 grandchildren and great grandchildren, and we had better not come up with a dud! This pumpkin crisp is VERY EASY and made in a 9x13 pan. You can count on it traveling well “over the river and through the woods to Grandmother’s house we go!” Enjoy the holidays!


1 15 oz can pumpkin

1 c evaporated milk

1 c sugar

1 tsp vanilla extract

½ tsp ground cinnamon

1 (18.25 oz) Betty Crocker SuperMoist Butter Recipe Yellow cake mix

1 c chopped pecans

1 c melted butter

Whipped cream, ice cream or a sprinkle of nutmeg

Number 1 through 5 please.

Stir together the first 5 ingredients and pour into a lightly greased 9x13 baking pan.

Sprinkle cake mix evenly over pumpkin mixture.

Sprinkle evenly with chopped pecans and drizzle melted butter evenly over pecans.

Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown.

Remove from oven; let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream or ice cream.

Delicious and so easy - we kept a pan in the fridge for three days and still so tasty!

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