Friday, September 5, 2014

pumpkin crisp.

Pumpkin Crisp from Stacie:

1 can pumpkin 15.3 oz (not pie filling)
1 cup sugar
1 cup evaporated milk
1/2 tsp cinnamon
1 tsp vanilla
1 box, french vanilla, or butter golden cake mix
1 cube melted butter

Preheat oven to 350 degrees. 

Mix first five ingredients and pour into lightly greased 13x9x2 pan. Sprinkle cake mix over pumpkin mixture (do not mix). Cover with 1 cup pecans or walnuts (optional). Pour melted butter over top of dry cake mix and nuts. Bake for 1 hour. If nuts are browning too quickly, cover with aluminum foil.

Serve warm with whip cream.

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