Saturday, November 8, 2008

Scrumptious Sunday Swap



Pumpkin Crisp

Ingredients


Preparation

Stir together first 5 ingredients.
Pour into a lightly greased 13- x 9-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture;
sprinkle evenly with pecans.
Drizzle butter evenly over pecans.

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.


This dessert is simple, yet very good! I actually leave out the pecans (because I have diverticulitis), but I'm sure the nuts only improve the taste. I also use fresh, homemade whipped cream, but use whatever you like. Best when warm, but still yummy at room temp.

7 comments:

The Happy Housewife said...

wow, that sounds like a great Thanksgiving dessert. I would probably leave out the nuts too, but that is by preference, lol!
Toni

Jenni said...

That's something I can actually make here! Can get some of that at the American food store in Helsinki and I'm planning to go there anyway for youngest's birthday cupcakes. Can't wait to give it a try!

Sherry said...

This sounds delish! :D I'm not into pumpkin pie, but this I would eat. :D

Meaghan said...

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ispeakbeanish said...

This sounds SO yummy! Thanks for sharing it.

I'm glad you stopped by during the bloggy giveaway carnival! Come visit anytime!

Kate said...

This sounds so good! I'm not ordinarily a pumpkin fan, but I think in this dish I wouldn't mind it all. I may have to try it this year. Thanks!

And, thanks for linking up to the Scrumptious Sunday Swap! Can't wait to read some more of your recipes.

Sonshine said...

*wipes up the drool off the keyboard* This sounds scrumptious!!! and the best part of all is that I have all the ingredients to try this recipe!

Thanks for sharing it! :)