Pumpkin Crisp

Pumpkin Crisp

  • 1 – 28 oz can pumpkin mixture
  • 1 cup evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. pumpkin spice
  • one-half teaspoon salt
  • 1 teaspoon vanilla

Mix all ingredients well and pour into a buttered 9” x 13” pan.

TOPPING:

  • 1 cup chopped walnuts or pecans
  • 1 box dry spice cake mix
  • one-half cup melted butter

Sprinkle cake mix over pumpkin mixture. Distribute the chopped nuts and the melted butter over the cake mixture. Bake at 350 degrees for one hour. Place foil over the top if it starts to get too brown.

This dessert is delicious with whipped cream or ice cream.

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