Pumpkin Crisp

A Pumpkin Crisp that is perfect for the Fall season. 

Pumpkin Pie is one of my favorite Fall desserts. I wanted to create a Dessert that had the great Pumpkin Pie flavors but a bit of a different texture. This recipe is also quite easy. No need to make a pie crust for this Dessert.

Serve this Dessert with some home made Whipped Cream or Cinnamon Ice Cream.

PUMPKIN CRISP

Ingredients:

• 1 (15 Ounce) Can Pumpkin Puree (NOT the pie mix)
• 1 Golden Recipe Butter Cake Mix (if you can’t find this substitute yellow cake mix)
• 1 Cup Brown Sugar
• 1 (5 ounce) Can Evaporated Milk
• 2/3 Cup Half & Half
• 3 Eggs
• 2 Sticks Unsalted Butter, melted
• 1 Teaspoon Nutmeg
• 1 Teaspoon Ground Cloves
• 1/2 Tablespoon Cinnamon
• 1 Cup Pecans, chopped
• 1 Cup Heath English Toffee Bits

Directions:

1. Preheat oven to 350 degrees.

2. Spray a 9 x 13 baking dish with non-stick spray and set aside.

3. In a large mixing bowl add the Pumpkin, Eggs, Brown Sugar, Evaporated Milk, Half & Half, Cinnamon, Cloves and Nutmeg. Then blend together using a hand mixer on medium speed until well combined and smooth.

4. Pour the Pumpkin mixture into the prepared pan.

5. Sprinkle the Cake Mix evenly over the top of the Pumpkin.

6. Next Sprinkle the Pecans evenly over the Cake Mix, then sprinkle the Toffee Bits over the Pecans.

7. Drizzle the Melted Butter evenly over the top of all.

8. Bake for 45 minutes. You may need to bake an additional 10-15 minutes. All ovens cook differently. You are looking for a golden brown top and you want the center to be set. Insert a toothpick in the center and when it comes out clean, the Pumpkin Crisp is done.

9. Let the Pumpkin Crisp cool completely before cutting and serving.

Serve the Pumpkin Crisp with Whipped Cream or Cinnamon Ice Cream.

Recipe by: Hot Dish Homemaker