Pumpkin Crisp

“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.

Pumpkin Crisp

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).

Beginning Ramble

I began TaylorTastes.com in 2008 and was immediately deluged with spammer comments attempting to publish links to their worthless sites.  At first I found myself spending about an hour or less a week deleting the spam comments … by 2010 I was spending almost an hour a day to eliminate the ever increasing spam garbage.  Finally, sometime in 2010 I threw in the towel and disabled the ability to comment on the site’s postings.  Although comment-less, things floated along fairly smoothly until August 2012 when the site was hacked and ridiculously defaced not once, but three times.  I can only assume that someone (who obviously had no taste) didn’t like my cooking which drove them to hack the site!

Anyway … I am now rebuilding TaylorTastes.com one recipe at a time rather than simply restoring the old site from a backup of the original.  This will give me the opportunity to provide family, friends, and other site visitors with fresh, revised content which hopefully everyone will enjoy.