Pella Chronicle

November 28, 2012

Pumpkin Crisp

I tried this for Thanksgiving and it was delicious and a HUGE hit!!

Staff Writer
The Chronicle

Pella — 1 can(s) large can pumpkin or 2 16 oz. cans

1 can(s) evaporated milk, (large can)

1 cup sugar

1/2 tsp cinnamon

3 eggs

1 box yellow cake mix

1 cup chopped pecans

2 sticks melted butter

Topping:

1 oz cream cheese

1 bowl whipped topping

1/2 cup confectioners' sugar

1. Mix together the pumpkin, milk, sugar, cinnamon and eggs.

2. Pour mixture into a 9 X 13 X 2 pan lined with wax paper. (this keeps the dessert from sticking to the pan).

3. Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.

4. Bake at 350 for 50-60 minutes. Let dessert cool for 10 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroghly. When cooled, cover with topping mixture and refrigerate.