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Location: Texas, United States

Friday, December 07, 2007

Pumpkin Crisp

We liked this best the second day, after we had scooped the entire thing into a round dish and refrigerated it overnight. The topping got a little too crunchy, and this took care of that issue, since it got all mixed together. Warm it up just a little (not hot) and serve with vanilla ice cream.

1 16oz can pumpkin
3 eggs
1 15oz can sweetened condensed milk
1/2 cup brown sugar
4 tsp. pumpkin pie spice

1 cake mix (lemon or yellow)
1 cup chopped nuts
2 sticks (1/2 pound) melted butter

Mix pumpkin, eggs, condensed milk,
sugar and pumpkin pie spice until smooth.

Pour in a greased 9x13 pan

Sprinkle dry cake mix over pumpkin mixture

Sprinkle nuts

Drizzle butter

Bake in a preheated 350 oven
for approximately one hour.



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