Pumpkin Crisp

This recipe never fails unless you’re in a health-food obsessed environment.  I’m sure Paula Deen has something to do with it, given the butter content.  If you need a quick something to take to a pot luck this fall, this is for you.

1-16oz can of pumpkin
1-14 oz can of sweetened condensed milk
1/2 cup sugar
3 eggs
1/2 tsp cinnamon
1/2 tsp nutmeg
1-box (2 layer) yellow cake mix
1 cup chopped pecans (I use a lot more than this!)
1 cup melted butter

Combine first 6 ingredients in a bowl; mix well.  Pour into a greased 9×13 pan (you can line it with waxed paper IF you plan to invert it onto a platter).  Cover with the dry cake mix.  Pat pecans into cake mix.  Drizzle melted butter over pecans.  Bake at 350 degrees for 50-60 minutes or until lightly brown.  If you’re me, you just cut the cake in the pan and serve as is with the crisp on top.

Now…  If you follow the directions in my cookbook, you invert the cake onto a serving platter and remove the waxed paper.  Then you do this…
1-8 oz pkg cream cheese, softened
3/4 cup whipped topping
1/2 cup confectioner’s sugar
Blend the cream cheese, whipped topping and confectioner’s sugar in a bowl. Spread over cooked cake.  Chill until serving time.

The recipe comes from Colonial Family Favorites: A Collection of Recipes by Women’s Ministries of Colonial Baptist Church. The receipt author is Jennifer Rock. Since it’s a church cookbook,  the bible verse on this page is: John 6:47-48 — Truly, truly, I say to you, he who believes has eternal life.  I am the bread of life.”

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One thought on “Pumpkin Crisp

  1. Marian Wynn says:

    Think I am going to try this for Thansgiving rather than pie.

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