Pumpkin Crisp

  • 1 (15 ounce) can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 (18.25 ounce) package butter flavored yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter (melted)
  • whipped cream (optional)
Directions: Preheat the oven to 350 degrees and lightly grease a 9″ x 13″ baking dish. Mix the first five ingredients together and pour into the baking dish. Sprinkle the cake mix evenly over the pumpkin mixture and then add the pecans on top. Melt 1 cup of butter and drizzle over the entire dish. Bake for about an hour or until the top looks nice and brown. Let sit for 10 minutes before serving. Add whipped cream as a topping, if desired.
Notes: This recipe is super easy. I recommend serving it warm, although it’s still delicious after it cools down to room temperature. The instructions may seem odd, but don’t mix the cake mix into the pumpkin. Just sprinkle on top and it makes a crunchy topping with the butter and pecans.
From: Katherine Michaux