Friday, October 1, 2010

Pumpkin Crisp

Yea! It's October! Time for a little pumpkin!

I was emailed this recipe from my friend Heather. It is the perfect fall dessert served with some vanilla ice cream.

Pumpkin Crisp
1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1 (18.25 oz) package butter flavored yellow cake mix
1 cup butter - melted
Vanilla Ice Cream - optional
Stir together first 5 ingredients. Pour into a lightly greased 13x9 baking dish. Sprinkle cake mix evenly over pumpkin mixture. Drizzle butter evenly over cake mix.

Bake at 350 for 1 hour. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature.
Source: Heather via Southern Living

No comments:

Post a Comment