Pages

Monday

Southern Living's Pumpkin Crisp

Today marks exactly one week until Ian's birthday, and I've got almost all of my loose ends tied up ... one small present already at the house, one en route with guaranteed delivery by this Thursday or Friday, and one more that he'll need to be present with me to buy.  The first two are surprises, so obviously I'm most excited about them.

I recently made Southern Living's infamous Pumpkin Crisp, and let's just say that it didn't last long.  Ian asked me to please make it at least once again this fall.  Lucky boy, another birthday surprise to add to the list is that it will be taking the place of a traditional birthday cake for him as we celebrate this weekend.

Last fall I posted the recipe on the blog -- but it most definitely deserves an encore post.  Bon appetit!

(and just for the record, when I made it this past time, I used 1 stick of butter instead of 2 and it was just as tasty!)

***

PUMPKIN CRISP
Prep: 15 min.; Bake: 1 hr., 5 min.; Stand: 10 min.

Ingredients
·         1 (15-ounce) can pumpkin
·         1 cup evaporated milk
·         1 cup sugar
·         1 teaspoon vanilla extract
·         1/2 teaspoon ground cinnamon
·         1 (18.25-ounce) package butter-flavored yellow cake mix
·         1 cup chopped pecans
·         1 cup butter, melted
·         Whipped cream (optional)
·         Ground nutmeg (optional)

Preparation
Stir together first 5 ingredients.

Pour into a lightly greased 9x13 baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.

Drizzle butter evenly over pecans.
Don't judge.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.


Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.
For the printable version of the recipe, just click here.
Ya'll.  This dessert is amazing.  I didn't get a pretty picture of it right out of the oven, but here's a picture of some that remained after we already started into it.

When you are making it, it is going to seem a little odd.  Specifically when you sprinkle the dry cake mix over the liquid ingredients in your 9x13 and it just sits there floating on top.  I checked the recipe over and over to ensure that I wasn't supposed to mix the two together.  But not mixing it is what causes that crunchy goodness.

Chances are, your pantry/fridge already contains sugar, vanilla, cinnamon, and butter, so all you need to grab at the store today is a can of pumpkin, two small cans of evaporated milk, the cake mix, and the pecans!  Easy peasy.

15 comments:

  1. Oh my word I need to make this. Wowza!

    ReplyDelete
  2. I'm pinning this right now and I'll definitely be making it. Thanks for sharing!

    ReplyDelete
  3. everyones pumpkin recipes are making me miss the US a lot

    ReplyDelete
  4. Looks so good! Thanks for sharing!

    ReplyDelete
  5. That looks so good! I'm totally going to make this in the next few weeks!

    ReplyDelete
  6. My family makes a much simpler version of this called "dump cake" because you just dump everything in the pan! You dump a can of cherry pie filling in your pan, dump a can of crushed pineapple, pour a white cake mix on top. Then slice a stick of butter into pieces and lay on top of the cake mix. We usually do pecans on top too but my boyfriend hates nuts so we leave those off now. Then bake until brown on top at 375!

    My boyfriend absolutely LOVES this! It's best served with Blue Bell homemade vanilla ice cream. And you can substitute whatever fruit you want - peaches, blueberries, apples, etc! This weekend I'm gonna try adding pumpkin to ours!

    ReplyDelete
  7. this looks wonderful! i will definitely be trying this asap!

    ReplyDelete
  8. There are so many fall recipes I want to try this year, but this one definitely needs to go on the list! It sounds so good...fattening...but good! Thanks for sharing the recipe :)

    Lauren
    http://laurensweetnothings.blogspot.com/

    ReplyDelete
  9. HOLY MAJOLY! I made this last week for a birthday fiesta and it was a huge hit. Thank you so much for sharing the recipe.

    ReplyDelete
  10. I can't believe there are no eggs in this recipe.

    ReplyDelete
  11. Thank you for blogging this--I make it every year and it's a big hit! Hope you are doing well! :-)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...