Pumpkin Crisp

Pumpkin Crisp

Lisa Ricketts - Dallas, TX

Serves 8-12 (depending on size of servings)

Ingredients

30 oz of pumpkin (2 small cans or 1 large can)

5 oz evaporated milk (1 small can)

1 2/3 cups sugar

3 eggs

2 teaspoons pumpkin pie spice

1 box yellow cake mix (I use Duncan Hines Moist Deluxe Classic Yellow Cake)

1 stick of butter

2 cups caramelized pecans (see recipe below)

Cooking Instructions

Mix all ingredients except cake mix, butter and pecans. Pour mixture into a 9 x 13 pan.

Sprinkle 1 box dry yellow cake mix on top of mixture, do not stir.

Melt stick of butter and pour over the cake mix.

Sprinkle caramelized pecans over the top.

Bake at 350 for forty five minutes to an hour, until firm in the middle.

Caramelized Pecans:

2 cups chopped pecans

3 tablespoons butter

6 tablespoons sugar

Melt butter in small frying pan over low heat

Add sugar and let the mixture come to a bubble

Add pecans

Cook 2 to 4 minutes, stirring constantly until mixture is caramelized

Spread out on wax paper to cool

Serving

Serve while warm on its own or with vanilla ice cream.