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"The belly rules the mind."--Spanish Proverb

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz can pumpkin (or 2 cups fresh pureed pumpkin)
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 package Betty Crocker butter-flavored super moist yellow cake mix
1 cup butter, melted
1/4 cup brown sugar
1 tsp. cinnamon
1 cup chopped pecans (optional)
Whipped cream for topping
Directions:
Directions:
1. Preheat oven at 350 degrees.
2. Stir first six ingredients together and pour into a greased 13 x 9 inch baking dish (Mixture will be runny).
3. Sift cake mix over the top of the pumpkin mixture.
4. Drizzle the melted butter over the top.
5. Sprinkle brown sugar and cinnamon over the butter. Top with pecans if desired.
6. Bake for 1 hour or until browned slightly on top. Let stand 10 minutes before serving.
7. Top with whipped cream when serving.
Personal Notes:
Personal Notes:
This is a Thanksgiving and Christmas favorite!

 

 

 

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