Can you tell I like dessert? 😉

Pumpkin Crisp

Ingredients:

1 large (or 3 small) cans of pumpkin
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs
1 butter pecan or yellow cake mix
1 cup chopped pecans
3/4 cup melted butter

Directions:

Mix pumpkin with salt and spices (or use a large can of ready-made pumpkin pie filling and forget adding your own spice).
Taste and adjust seasonings to your preference.
Add beaten eggs and mix thoroughly.
Spread in greased 9X14″ baking pan.
Sprinkle dry cake mix evenly over the top of the pumpkin, and top with the pecans. Drizzle the melted butter evenly over the top.
Bake at 375 degrees for 35-40 minutes, or until the topping is golden brown.
Serve warm or cool, and top with whipped cream if desired.

Mmmmm…..pumpkin with cream ~ interesting! But I’m willing to give it a go 🙂 Thanks Marlo!

Marlo’s Books

Beyond the Night ~ If Tomorrow Never Comes ~ Shades of Morning (June 2010)
Veil of Fire ~ Cry Freedom ~ Freedom’s Shadow ~ Only The Wind Remembers