Saturday, November 17, 2007

Pumpkin Crisp

I made this last night for a game night, and it was SO delicious and everyone really loved it. I think I first got this recipe while living in NY...and they had us make it for an Enrichment night at church. It is excellent and warm for fall eating...and anytime you want a delicious flavorful dessert.

1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups chopped pecans
3 Tbsp. brown sugar
1 cup melted butter

whipped topping

Preheat oven to 350.

Grease bottom of 9x13" pan.

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Sprinkle with brown sugar.
Drizzle with melted butter.

Bake for 55-60 minutes or until golden and set.

Cool Completely.
Serve with whipped topping.
Refrigerate leftovers.

1 comment:

The Mac's said...

Can't wait to try these! You have such great recipes. I will call you some time with some good I've got.