Pumpkin Crisp
Pumpkin Crisp is an moderately easy dinner. Made with 16 oz. can solid packed pumpkin, 14 oz. can sweetened condensed milk, 1/2 c. sugar, 1 tsp. cinnamon and 1/2 tsp. nutmeg, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Grease a 9 x 13-inch glass pan with nonstick spray.
Mix pumpkin, sugar, milk, cinnamon, nutmeg and eggs.
Pour into pan. Pour dry cake mix over the mixture.
Pat nuts evenly into dry mixture.
Spoon melted butter or margarine evenly over nuts.
Bake at 350Β° for 50 to 60 minutes or until an inserted toothpick comes out clean.
Can be served with Cool Whip on top or plain. Refrigerate leftover cake.
Yields 24 small servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment