“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” C. Claiborne
Our church enjoys a traditional covered-dish luncheon each Sunday after the morning service. Yesterday this dish was among the desserts on the buffet table and I was so impressed by it that I waited around after the meal to see who would pick up the empty dish so I could ask them for the recipe. The lady who prepared the dish very graciously shared the recipe with me and it turns out that Southern Living printed it in their November 2005 magazine so I need to give them proper credit.
Although classified as a dessert, this dish could easily be served as a side. I plan to prepare it next substituting canned sweet potatoes for the canned pumpkin … I’ll let you know how that turns out. In the meantime, let’s cook a Pumpkin Crisp!
Makes 10-12 servings. Prep time: 15 minutes. Cooking time: 1 hour.
1 can pumpkin, 15-ounces
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 package butter-flavored yellow cake mix, 15 ½ oz. box
2 cups chopped pecans (orig. recipe called for 1 cup)
1 cup unsalted butter, melted
In a mixing bowl, stir together the 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-degrees for 1 hour or until golden brown. Remove from oven and let stand for 12-20 minutes before serving. Serve warm or at room temperature with Whipped Cream (optional) and sprinkle with nutmeg (optional).