
Pumpkin Crisp!
So crunchy and spicy and perfect for the holidays. Whether you are sharing with company or sneaking off alone to nibble a bowl with your favorite ice cream–you’ll love this twist on an old crisp.
Ingredients
1 can (30-ounces) pumpkin
1-1/2 cans evaporated milk
2 tsp. cinnamon
1 tsp. ginger
4 eggs, beaten
1 1/2 cup sugar
1 tsp. salt
1/2 tsp. cloves
1 yellow cake mix
2 sticks of butter, melted
1 cup chopped pecans (optional)

Directions:
Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. Pour into a well-greased 9×13 pan.
Sprinkle with cake mix & drizzle with melted butter. Then sprinkle with chopped pecans–if you want.
Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean. Let it set for about 15 minutes.
Serve over French Vanilla ice cream—you won’t be sorry.
| Pumpkin Crisp |
This stuff is SOOOOOO incredibly delicious! I had it for the first time a few weeks ago. SOOO yummy! This is very slightly different though, with the evaporated milk – I’ll have to try it as it sounds like that would make is even better!!
Thanks Launi!!
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I’m glad this turned out sooo good… even with me chanting in the background that it was about time for you to post about a puddle!
This just proves how awesome you really are!!! Love you lots!
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