I suppose you’ve heard of Apple Crisp, or Peach Crisp or even Berry Crisp. Well now it’s time to meet their little brother…
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.
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)
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.
- 1 can (30-ounces) pumpkin
- 1-1/2 cans evaporated milk
- 2 tsp. cinnamon
- 1 tsp. ginger
- 4 eggs, beaten
- 1½ cup sugar
- 1 tsp. salt
- ½ tsp. cloves
- 1 yellow cake mix
- 2 sticks of butter, melted
- 1 cup chopped pecans (optional)
- Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
- Pour into a well-greased 9x13 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.
3 Replies to “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!! 🙂
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!