“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” C. Claiborne
Pumpkin Crisp
Our church enjoys a traditional covered-dish luncheon each Sunday after the morning service. Some years ago 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. Nita Bryan, 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 think it would be an ideal substitute for dishes with sweet potatoes and/or carrots served during the holidays. I plan to prepare it next using 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!
Ingredients
Instructions
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Assemble the ingredients. Preheat the oven to 350°F. Spray a 9"x 13" baking dish or pan with nonstick cooking spray.
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Stir together the canned pumpkin, sugar, evaporated milk, vanilla, cinnamon and nutmeg until well combined with no lumps.
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Pour the pumpkin mixture into the prepared baking dish/pan.
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Evenly sprinkle the powdered cake mix over the pumpkin mixture.
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Top the dry cake mix with the chopped pecans and drizzle the melted butter over the entire contents of the baking dish/pan.
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Bake for 1 hour but start checking after 50 minutes. If the pecans are beginning to blacken, tent the dish with a piece of aluminum foil and continue cooking until the top is golden brown and the mixture is done.
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Remove from the oven and allow to cool on the stovetop for about 10 minutes. Slice into 15 pieces, plate and enjoy!
Serving Size One 4 oz, slice
Servings 15
- Amount Per Serving
- Calories 367kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 35mg12%
- Sodium 264mg11%
- Potassium 76mg3%
- Total Carbohydrate 46g16%
- Dietary Fiber 2g8%
- Sugars 31g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe can easily be made Gluten Free by using a box of gluten free yellow cake mix. Most grocery stores offer this product by many major brands.
