Wednesday, October 25, 2006

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Cool Whip

STIR together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture;sprinkle evenly with pecans. Drizzle butter evenly over pecans.
BAKE at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temp with cool whip on top.

2 comments:

Candy said...

Submitted by: Candy Joyce
This is a really simple and delicious fall dessert!! Would be great to have at Thanksgiving. Some of you may remember I made it last Dec at PEP.

Angela said...

This is VERY good. I remember this, Candy. I don't like pumkin flavoring very much but with all of the other flavors the pumkin turns out very mild. It is yummy!