Saturday, September 5, 2009

Pumpkin Crisp

People always ask for this recipe when I take it somewhere.

1 (15 0unce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 ounce) package butter flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Stir together the first 5 ingredients. Pour into a lightly greased 13X9" baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving.
(my oven takes about 50 minutes for it to bake)

Whipped Cream
makes 1 cup
1 (8 ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.

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