Sunday, October 19, 2008

Pumpkin Crisp

I just made this tonight for dessert. It was so good. We all ate so much that we felt sick. It is super rich and really good with whipped cream on top. It is like a tastier, more moist and flavorful pumpkin pie. I would prefer this to pumpkin pie at Thanksgiving anyday.

2 16 oz cans pumpkin
4 eggs, slightly beaten
3 cups evaporated milk
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 (2-layer) yellow cake mix
1/2 cup butter melted
1 cup chopped pecans

Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture.Drizzle melted butter over top.Bake 350°F for 1 hour and 20 minutes.,178,131180-254198,00.html