Pumpkin Crisp
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By Anonymous Salsa
Pumpkin Crisp
4 steps
Prep:15minCook:1h 5min
For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.
Updated at: Wed, 16 Aug 2023 16:51:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
55
High
Nutrition per serving
Calories623.3 kcal (31%)
Total Fat36.4 g (52%)
Carbs73.2 g (28%)
Sugars46.9 g (52%)
Protein5.1 g (10%)
Sodium412.3 mg (21%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 x 15 ouncecan pumpkin
1 cupevaporated milk
1 cupsugar
1 teaspoonvanilla extract
½ teaspoonground cinnamon
1 x 18.25 ouncebutter flavored yellow cake mix
package
1 cupchopped pecans
1 cupbutter
melted
whipped cream
optional
ground nutmeg
optional
Whipped Cream
Instructions
Step 1
Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Step 2
Bake at 350º for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Sere warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Step 3
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
Step 4
Makes 1 cup.
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