Saturday, October 13, 2012

Pumpkin Crisp

Krista: Hey!  I have a great idea.  Let's have dessert first and dinner second tonight!
Nate: Wanna know how I know you're pregnant?

Dessert first, dinner second is exactly what we did!  And man was it worth it.  I swear, this stuff is even better than pumpkin pie, and I LOVE pumpkin pie.  Do I dare say, it is EASIER to make than pumpkin pie?  And pumpkin pie is pretty darn easy to make.  

I've seen a similar recipe floating around potluck gatherings for years, jotted it down, and finally dug it out of my recipe box.  The originals all called for yellow cake mix, only a couple pecans, and no brown sugar.  So I thought I'd change the recipe around to make it my own and add more flavor.  It was a success!  We were on our way out the door, TO DINNER, and I saw Nate eat 4-5 bites of this!

Nate: (with mouth full) This stuff is really good! (still chewing with mouth full)
Krista: Wanna know how I know this just made it on the blog?

Pumpkin Crisp - The Not So Desperate Chef Wife

Pumpkin Crisp - The Not So Desperate Chef Wife

Pumpkin Crisp - The Not So Desperate Chef Wife
This is why you should let it sit :)  But so you can see the pumpkin color inside!

Ingredients
1 can pumpkin
1 can evaporated milk
3 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box spice cake mix
1 cup butter, melted
1/2 cup of pecans, chopped
1/2 cup of almonds, chopped or slivered
2 tablespoons brown sugar

Directions
Preheat over to 350 degrees

Whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a medium bowl.

Spray a 9 x 13 casserole dish with no-stick baking spray.  Add pumpkin mixture to casserole dish.

Sprinkle the cake mix over the top, and then sprinkle the pecans and almonds over the top.

Drizzle the butter over the nuts evenly and sprinkle the brown sugar over the top of that.

Bake for 50-55 minutes, or until the top is brown and bubbly!

Let sit for about 5 minutes so it will come out in nice squares (I skipped this step, I just couldn't wait!)

Serve with vanilla ice cream! Enjoy!
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6 comments:

  1. Really? Easier thank pumpkin pie? Sound amazing! Yum!

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    1. It's great for people who love pumpkin but don't like the texture of pumpkin pie too!

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  2. great recipe I need to use pumpkin more :0)

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    1. Same here. It has such a great flavor and color. May try to use it through out the year more.

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  3. I just finished my practice Thanksgiving dinner and I am thrilled and jumping for joy to report that the Pumpkin Crisp I made using your wonderful recipe was successful. I just can’t believe that I did it. (Normally I never seem to get it right on the first try.) So thank you, thank you. It's no doubt due to your terrific and easy-to-follow instructions.

    All the best,
    Terrell

    P.S. Here's a holiday thank you toast I am sending to you:

    May you be blessed with a future of magic and bliss
    May you be granted your every holiday wish
    May you be graced with your happiest ever year
    May you help spread the holiday spirit far and near.

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    Replies
    1. Thank you for the wonderful comment! I'm so glad to hear you enjoyed this dish. Hope you polished it all off because let me tell you, you'll be eating the leftovers for breakfast, lunch, dinner, and still be wanting more :)

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