Tuesday, December 6, 2011

7 Days of Pumpkin Day Two Pumpkin Crisp

Pumpkin Crisp is a favorite in my family.  I always bake two for holidays...one for the family gathering and one for my husband at home...sometimes, I do an extra for my brother-in-law Nick. This is a great recipe and has replaced Pumpkin Pie in my life. Beware that you may polish off the entire pan in one sitting!

Pumpkin Crisp

1 Cup Sugar
1 1/2 Tsp Pumpkin Pie Spice
2 Eggs
15 oz Pumpkin Puree
12 oz Evaporated Milk
3/4 Package Yellow Cake Mix
1 Stick Melted Butter
3/4 Cup Chopped Pecans

Preheat Oven to 350.

Combine sugar, pumpkin pie spice, eggs, pumpkin puree and evaporate milk in a bowl. Whisk together until smooth. Pour into an ungreased 9x13 pan. Combine cake mix and melted butter in a bowl. Drop by teaspoon fulls on top of the pumpkin mixture. Sprinkle with pecans.  Bake for 45-50 minutes.

Serve warm or cold with whip cream.

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