If there's already a recipe like this floating about, please forgive me for not looking closer!
Got this one from my sister- who got it from her boss's wife, who got it from, etc, etc.... Then, like, 6 more people asked me for a copy of the recipe at our Christmas party. This is one that definately gets passed around!
"PUMPKIN CRISP" RECIPE!
1 15 oz. canned pumpkin puree*
1 c. sugar
1 c. evaporated milk
1 tsp. vanilla
1 tsp. cinnamon
1 8.25 oz. butter yellow cake mix**
1 c. chopped pecans
1/2 c. melted butter (1 stick)
Preheat oven to 350 degrees. Combine all ingredients except
pecans, cake mix and butter. Spread in a lightly buttered 9x13 baking dish. Distribute dry cake mix (** make sure this is a butter
yellow mix, not an ordinary yellow cake mix.
They are NOT the same and it will make all the difference in your end product!!) in an even layer over entire surface of pumpkin mix. Top with even layer of pecans (I like to use more than a cup, try 1 1/2 cups for a really nutty result) and drizzle melted butter over surface. Bake for 30- 40 minutes or until top is lightly browned.
Keep a close eye after 25 minutes, the nuts can burn quickly.
use a 30 oz can of pumpkin if you wish. It will give you a thicker layer of filling, and I would add a little extra vanilla and cinnamon to compensate. You don't have to add any extra evaporated milk. You can also combine one egg into the pumpkin mix if you prefer a more custard-like filling. Just make sure you bake it thoroughly to cook the egg. If the top is browning too quickly (a.k.a. burning...
) cover with foil while baking.
My sister's copy says to top with whipped cream and sprinkle with ground nutmeg- I used a box of DreamWhip and mixed the nutmeg in with that. (It was like fluffy eggnog- yummy!
) and served in a bowl on the side. Super tasty!