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Posted on Thu, Jan 14, 2010 : 6:46 a.m.

Easy recipe for Pumpkin Crisp

By Marge Biancke

I am looking for an extremely easy dessert to fix to take to a buffet. I am truly a novice cook. Please help. - Carolyn Templeton

This is as easy as it gets and it is always popular. Leftovers are great for breakfast too.

Pumpkin Crisp from Southern Living Magazine, November 2005

1 15oz. can pumpkin

1 cup evaporated milk

1 cup sugar

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1 18.25 package butter-flavored yellow cake mix ( I like Duncan Hines Moist yellow cake mix)

11 1/2 cups chopped pecans

1 cup melted butter


1. Stir together pumpkin, evaporated milk, sugar, vanilla extract and ground cinnamon.

2. Lightly grease a 9x13-inch baking dish with butter or cooking spray.

3. Pour the pumpkin mix into the prepared baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans; Drizzle butter evenly over pecans.

4. Bake at 350 for 60-5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream if desired.

Serves 8-10