Pumpkin Crisp Recipe

Go Nuts!

If you’re in search of a way to add some delicious crunch and nutty flavor to your dessert repertoire, look no further. From cookies and cakes to puddings and crisps, these sweet and nutty local recipes are sure to be a hit with all of your family and friends. 

Photography by Rich Smith

Gail Lemmert headshotGail Lemmert’s Pumpkin Crisp

Yields: 8-10 servings

Ingredients

For the cake:
  • 1 (15 oz.) can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 pkg. butter yellow cake mix
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Whipped cream (optional)

Directions

Preheat oven to 350°. Stir together pumpkin, evaporated milk, sugar, vanilla extract, cinnamon, and nutmeg and pour into a greased 9×13 pan.

Sprinkle cake mix evenly over pumpkin mixture, then top with pecans. Drizzle butter evenly over the top.

Bake for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve with whipped cream and sprinkle with nutmeg if desired. 

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Pumpkin Crisp

 

Pumpkin Crisp

Pumpkin Crisp

Gail Lemmert
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 (15 oz.) can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 pkg. butter yellow cake mix
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Whipped cream, optional

Instructions
 

  • Preheat oven to 350°.
  • Stir together pumpkin, evaporated milk, sugar, vanilla extract, cinnamon, and nutmeg and pour into a greased 9x13 pan.
  • Sprinkle cake mix evenly over pumpkin mixture, then top with pecans. Drizzle butter evenly over the top.
  • Bake for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving.
  • Serve with whipped cream and sprinkle with nutmeg if desired. 
Keyword autumn, fall, pecans, pumpkin
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