Easy recipe for Pumpkin Crisp
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.