Pumpkin Crisp

Pumpkin Crisp

Ok, I have to write this post quick. I made this Pumpkin Crisp Friday night & brought it with me to my neighbors house. It was such a huge hit, I just got a text asking for the recipe. Thanks Loraine Smile & here ya go… I knew my family doesn’t eat this stuff that much (well , except for me…), so this was the perfect chance for me to make it & not eat all of it.

I made this Pumpkin Crisp in my large bar pan from Pampered Chef. Makes everything better.

Pumpkin Crisp

Pumpkin Crisp


Pumpkin Crisp

Author: Peggy
  • Pumpkin Crisp
  • serves 9-10
  • 15 ounce can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter
  • whipped cream topping
  1. Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.
  2. Pour into a 9 x 13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
  3. Sprinkle pecans all over evenly.
  4. Pour butter over evenly over pecans, moistening all the cake mix.
  5. Bake for 70-80 minuets, or until golden brown. Allow to cool and serve with whipped cream on top.

Please Rate this if you Love it. Thanks, Peggy

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4 thoughts on “Pumpkin Crisp

  • at 4:58 AM

    This sound and looks so yummy! Will be trying this one! Thanks for sharing…

    Coming from Inspiration Friday!

  • at 5:05 AM

    I must admit. Apple crisp is one of my absolute favorite desserts. I would have never imagined to try “crisp” with pumpkin. Now that I’ve imagined it, I absolutely have to try it. Thanks for showing me how, and thank you so much for linking up at One Creative Weekend! I can’t wait to see what you link up this week.

  • at 9:11 PM

    What a great new dessert to try! On my list for the party next week! Thanks so much!


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