Monday, October 20, 2008

Pumpkin Crisp

I know, I usually don't post recipes here - I try to save them for my Foodie Mommy blog, but this recipe is too good to not put here, where more of you will see it and maybe even make it! This recipe may have been in a Southern Living sometime ago. All I know is that my friend Kristen made it, it was delish and I hand-wrote a copy of the recipe on a piece of paper that I've been using for years.

Pumpkin Crisp

1 15-ounce can pumpkin puree
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice (or cinnamon, if you prefer) – I usually use way more!!!
1 package butter-flavored yellow cake mix (I use Betty Crocker Super Moist)
1 cup chopped pecans
1 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish.

Stir together pumpkin, milk, sugar, vanilla and cinnamon. Pour into prepared dish.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle evenly with pecans. Drizzle butter over top.

Bake at 350 degrees for 1 hour, 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving.

Serve with vanilla ice cream or whipped cream, if desired.


Meaghan said...

okay that sounds sooo yummy! I am definitely going to try that recipe, thanks for sharing

have you gotten in on my giveaway? I'm giving away a pound of coffee every Friday to celebrate the launching of my new online coffee shop: Get The Bean. If you don't drink coffee you can have herbal tea or chai..whatever you like.


Have a great day,

Ashley said...

I tried it last night and it is supper yummy....Jude seemed to enjoy it too!