Calling all gals who claim not to be a Betty, Martha, or Paula...Crocker, Stewart and Dean, that is.
I stumbled upon this easy and absolutely scrumptious Pumpkin Crisp recipe on a fellow blogger Whitney's site a few weeks ago.
Now, stay with me here and don't count it out, even if you aren't a big pumpkin fan. This litte number is deelish!!! Hubs was eating it straight from the pan...spoonful after spoonful. My co-worker made it soon thereafter and said her boys gobbled it up in less than 24 hours.
Anywho...for those of you looking to make a little contribution to the Thanksgiving Day feast, give this one a whirl, as it is sure to be a crowd pleaser!
Pumpkin Crisp
Ingredients
2 eggs
15 ounces pumpkin (not pumpkin pie filling)
12 ounces evaporated milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla
1 (18 ounce) package yellow cake mix
1 1/4 cups margarine or butter, melted
1 cup chopped nuts
Directions
- Preheat oven to 350*.
- Mix first 8 ingredients together (eggs through vanilla).
- Pour into ungreased 3 quart baking dish.
- Sprinkle dry cake mix over top and drizzle with melted margarine.
- Bake for 25 minutes; top with nuts and bake an additional 15 minutes.
Great topped with butter pecan ice cream or your favorite flavor!
Happy Baking!!!
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1 comment:
I wish I loved pumpkin! I bet this is awesome!! I love thanksgiving yummy food!
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