(FIVE STEP!) PUMPKIN CRISP
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/10/27/five-step-pumpkin-crisp/
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