Pumpkin Crisp

I don’t like Pumpkin Pie as I got sick on it when I was a kid, however I always felt cheated at Thanksgiving time when everyone else was eating their Pumpkin Pie. Not anymore tho do I feel cheated since I have this recipe. Try it , it’s DELICIOUS!!! B. J. S.

PUMPKIN CRISP

1-15 oz. Can of Pumpkin
1 Cup Evaporated Milk
1 Cup Sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon

1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Melted Butter (1 stick)

Stir together the first 5 ingredients (Pumpkin,milk,sugar,vanilla,& cinnamon)
and pour into a lightly greased pan 13″x9″ pan

Spread Cake Powder evenly over Pumpkin mixture,
then sprinkle Chopped Pecans over top of the cake powder

Then Drizzle Melted Butter over top and BAKE at 350 for 35-45 min. or until Golden Brown

Let Stand 10 Minutes

Serve Warm with a Glob of Cool Whip ____________________________________________________________

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Homemaker's Hutch February IssueHomemaker's Hutch Magazine

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Comments

  1. Ann says

    I wasn’t sure how this was going to come out…We had it for dessert tonight…This recipe is delicious!! The only thing was that I had to change the nuts to oats, but still it was SO GOOD!!!! Thanks for the recipe!

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