Tuesday, November 24, 2009

Pumpkin Crisp


Pumpkin Crisp
1 (16 oz.) can pumpkin
l large (12 oz.) can evaporated milk
1 1/2 c. sugar
2 t. pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
3/4 c. butter, melted
Mix the first five ingredients together & pour into a greased 9"x13" pan. Sprinkle dry cake mix on top of the mixture. Top with pecans & drizzle with butter. Bake 1 hour at 350.

1 comment:

Kate said...

If I wasn't so full from Thanksgiving leftovers I would run upstairs and make this this very minute !! OK, so all those snickerdoodles I already ate didn't help either !! heehee
Love and HUGE hugs,
Kate

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