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.