Home Court Cuisine Pumpkin Crisp

Pumpkin Crisp

pumpkin bread

Danielle McAauley, Kennworth TC Thursday Women AA1

1          (15 oz.) can of pumpkin
1          cup of evaporated milk
1          cup sugar
1          tsp. of vanilla extract
1          (18.25 oz.) package of butter flavored cake mix.
1          cup of chopped pecans (optional)
1          cup melted butter
Whipped cream (optional)
Nutmeg (optional)

Stir first 5 ingredients and pour into a 9×13 slightly greased baking dish. Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans. Drizzle melted butter over pecans. Bake at 350 for 1 hour-and-5 minutes or until golden brown. Let stand for 10 minutes before serving. Serve warm or at room temperature.

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