Pumpkin Pecan Crisp

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Pecan Pumpkin Crisp

Nancy Harrison

Ingredients

·       1 (15-ounce) can pumpkin

·       1 cup evaporated milk

·       1 cup sugar

·       1 teaspoon vanilla extract

·       1/2 teaspoon ground cinnamon

·       1 (18.25-ounce) package yellow cake mix (I used homemade yellow cake mix)

·       1 cup chopped pecans

·     1 cup butter, melted

Instructions

1. Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.

2. Stir together the pumpkin, evaporated milk, sugar, vanilla extract, and ground cinnamon. Pour the mixture into the baking dish.

3. Sprinkle the cake mix over pumpkin mixture in an even layer.

4. Top the cake mix with the pecans.

5. Drizzle the melted butter over the pecans.

6. Bake for about 1 hour or until golden brown.

7. Allow the crisp to rest for 10 minutes before serving. Serve with ice cream or whipped cream.

Enjoy!Top of Form

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