Wednesday, January 30, 2013

Pumpkin Crisp

Pumpkin Crisp
Pumpkin Crisp Recipe

NOTE--Allow to cool so it sets before you flip.
Cook time: 55 Min Prep time: 10 Min Serves: 8-10
Ingredients
1 can(s) large can pumpkin or 2 16oz cans
1 can(s) evaporated milk, (large can)
1 c sugar
1/2 tsp cinnamon
3 eggs
1 bx yellow cake mix
1 c chopped pecans
2 stk melted butter
get recipes @ goboldwithbutter.com
TOPPING

1 oz cream cheese
1 whipped topping carton
1/2 c confectioners' sugar
Directions
1. Mix together the pumpkin, milk, sugar, cinnamon and eggs.
2. Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
3. Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
4. Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

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