Pumpkin Crisp

Name: Pumpkin Crisp
Ingredients: 1 (15 ounce) can canned pumpkin; 1 cup evaporated milk; 1 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 (18 1/4 ounce) package butter-flavor yellow cake mix; 1 cup chopped pecans; 1 cup butter, melted; whipped cream (optional); ground nutmeg (optional)

10 ingredients

7 steps

Ingredients

1 (15 ounce) can canned pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18 1/4 ounce) package butter-flavor yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream (optional)
ground nutmeg (optional)

Directions

1

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
2

Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
3

Drizzle butter evenly over pecans.
4

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.
5

Remove from oven, and let stand 10 minutes before serving.
6

Serve warm or at room temperature with Whipped Cream, if desired.
7

Sprinkle with nutmeg, if desired.