Pumpkin Crisp

Remember last year when my awesome bat cookies didn’t win the Halloween dessert contest at work? Well, you may not but I do! They were awesome and I was very hurt.  I mean, it was a lot of work putting those tiny bat ears on those Nutter Butters. Whatever. Well THIS is the dessert that beat me. I will accept that defeat since this is one of the best desserts you’ll put in your mouth. I couldn’t share it last year because the wounds were too fresh but I’m ready to tell you about it this year. I’ve made this dessert about 4 times now and it just gets better every time. This will be perfect for your thanksgiving table, trust me! Now if you aren’t a pumpkin person, don’t discard this. I don’t like pumpkin pie, but I love this dessert. The cake mix and pecans on top make such a decadent crust that you’ll add this to your favorite recipes, hands down. Make it at least once so you can see what all the hype is! I believe this originally came from Southern Living, but today Dawn's Blogalicious has it for you! Start planning your Thanksgiving menu around this now!

 

Ingredients:

 

1 can (15 oz) pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1 package (18.25 oz) butter flavored yellow cake mix

1 cup chopped pecans

1 cup melted butter

whipped cream (optional)

nutmeg (optional)

 

Directions:

 

Mix together first five ingredients

 

Pour into lightly greased 13x9 baking dish.

Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans and drizzle butter over coating evenly (again). Yes, I used evenly quite a lot in that sentence but it seems to work.

Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or room temperature. Add a dollop of whipped cream if desired and sprinkle with nutmeg. Now just try to eat one serving....I dare you! Enjoy!