Verse of the day...

~ “So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.” ~ Isaiah 41:10



Friday, October 28, 2011

Freebie Friday..........



Pumpkin Crisp

Prep: 15 min.; Bake: 1 hr., 5 min.; Stand: 10 min.

YIELD: Makes 8 to 10 servings

Ingredients
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)

Preparation

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired

Enjoy!!!

God Bless
.::Tam::.

1 comment:

Tina said...

I love pumpkin desserts, it looks so yummy. Thank you for the recipe! <3