Make no mistake, desserts are like, my thing. Love them. Have had a sweet tooth almost 24/7. I can appreciate savory no doubt, but for me, I won’t splurge by ordering nachos or a burger or something. I’d eat veggies all day just to get a big slice of cake at night. All desserts are great, and many fall into two categories: 1) chocolate based desserts or 2) fruit based desserts. The classics are staples, but sometimes you crave some innovative idea that isn’t like the six dessert options offered on every restaurant menu.
Pumpkin crisp. Perfect for the season and a break from other go-to rotations of confections.
(FIVE STEP!) PUMPKIN CRISP
Serves 5 to 6
15 ounces pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 box yellow cake mix
1 cup pecans
1 cup butter, melted
Whipped cream
Preheat oven to 350 degrees. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Pour batter into a greased 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer. Arrange pecans on top of cake mix. Pour butter evenly over pecans, moistening all the cake mix. Bake for 60-70 minutes, or until golden brown. Allow to cool for 10 minutes and top with whipped cream.
- 15 ounces pumpkin
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 box yellow cake mix
- 1 cup pecans
- 1 cup butter, melted
- Whipped cream
- Preheat oven to 350 degrees.
- Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Pour batter into a greased 9x13 baking dish.
- Sprinkle cake mix over pumpkin mixture in an even layer. Arrange pecans on top of cake mix.
- Pour butter evenly over pecans, moistening all the cake mix.
- Bake for 60-70 minutes, or until golden brown. Allow to cool for 10 minutes and top with whipped cream.
Adapted from Southern Living.