Wednesday, October 7, 2009

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk (this is a little less than the normal sized can)
1 cup sugar
1 1/2 tsp vanilla extract
1 heaping teaspoon of cinnamon or pumpkin pie spice
1 package of a butter recipe yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted

Preheat your oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
Mix together the pumpkin, milk, sugar, vanilla, and cinnamon.
Pour the mixture into the greased dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the pecans over the cake mix.
Drizzle the butter over the top.
Bake for 1 hour.
Serve with whipped cream, ice cream, or milk.  I had to try it as soon as it was out of the oven, because it smelled so good!

My review:  This is now my favorite pumpkin recipe EVER.  Forget pumpkin pie, pumpkin whoopie pies, and pumpkin delights.  This is delicious.  I will definitely be making this again and again.