Sunday, October 4, 2009

Pumpkin Crisp

This is a delicious combination of
slightly spiced Pumpkin,
with a sweet, buttery, and crispy topping!
A warming fall desert that makes a lot.
Great for a treat when company is over,
or you can save the leftovers in the refrigerator to heat up at a later time.
Top with a dollop of cool whip or vanilla ice cream. Yummy!

Pumpkin Crisp

-1 can solid pack pumpkin (29 oz)
-1 cup of firmly packed brown sugar
-1 cup of granulated sugar
-3 eggs
-1 Tablespoon of vanilla
-1 can evaporated milk (12 ounces)
-2 tsp of ground cinnamon
-1 tsp ground allspice
-1 box yellow cake mix
-1/2 cup butter, melted
-3/4- 1 cup chopped pecans (optional)

1. In the bowl of a electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mix well.

2. Pour into a 9 by 13 inch pan. Sprinkle the dry cake mix on top and pat down gently. Drizzle the melted butter evenly on top. Sprinkle with nuts.

3. Bake at 350 degrees for 45- 60 minutes or until lightly brown and the cake is set.

4. Let cool. Serve with a dollop of cool whip, or vanilla ice cream.


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