Pumpkin Crisp

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David Cottrell

Head Chef
Joined
Sep 7, 2007
Messages
1,193
Location
Norwalk, Ohio
A good friend and former classmate sent this to me. I haven't made it yet but she hasn't let me down yet!:chef:

Thought you might like to try this recipe for Tgiving. It's easy and good.

Pumpkin Crisp

Prepare the following mixture and pour into the bottom of a 13 X 9 pan that's lined with wax paper.
1 can pumpkin (not pie mix)
1 cup sugar
1 large can evaporated milk
3 eggs and 1 teaspoon cinnamon

Sprinkle 1 box of dry yellow cake mix on topand then pour on 2 sticks melted margarine/butter. Lastly, sprinkle on 1 cup chopped pecans. (I know your family doesn't like the nuts so I guess you can leave them out if you want.) Bake at 325 degrees for 50 minutes.

Turn out onto a large platter or tray. Remove wax paper carefully and let cool completely before adding the frosting. Frost with the following mixture: 8 oz. cream cheese (softened to rm. temp.), 8 oz cool whip (thawed) and 3/4 cup 10X sugar (sifted)

Enjoy!
 
As a fan pumpkin, I think this recipe will work out nicely. I love how simple the ingredients are as well. Thanks for the recipe David.
 

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