Pumpkin Crisp
Posted On: November 23, 2009 – 5:15 am

The holiday is a good opportunity to taste other’s favorite holiday treats, my family is always right in line to check things out. At t recent potluck Thanksgiving hosted by our church the gang tried and loved this wonderful pumpkin crisp, It turned out that it was quick and not to complicated so my Little’s Ellie and Harry took on the task ,of recreating a test run of the recipe before the holiday. PUMPKIN CRISP 1 BOX YELLOW CAKE MIX ½ CUP BUTTER (MELTED) 4 EGGS 1 (30 OZ) CAN PUMPKIN (3 CUPS) 1 CUP SUGAR (DIVIDED) ½ CUP LIGHT BROWN SUGAR (FIRMLY PACKED) 2/3 CUP EVAPORATED MILK 1 ½ TSP. CINNAMON 1 CUP CHOPPED NUTS (OR MORE IF YOU LIKE NUTS) ¼ CUP BUTTER (SOFTENED) REMOVE 1 CUP OF CAKE MIX AND RESERVE. PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9X13 BAKING PAN. IN A LARGE BOWL, STIR TOGETHER REMAINING CAKE MIX, MELTED BUTTER, AND ONE SLIGHTLY BEATEN EGG. PRESS INTO PREPARED PAN. IN A LARGE BOWL, SLIGHTLY BEAT 3 EGGS. STIR IN PUMPKIN, ½ CUP OF SUGAR, BROWN SUGAR, EVAPORATED MILK, AND CINNAMON. POUR OVER THE CAKE MIX IN PAN. TO THE 1 CUP RESERVE CAKE MIX, ADD…
This Post was extracted from Frugal Feasts
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