Pumpkin Crisp


submitted by Lisa Thoms
Main Ingredients
  • 1 large can pumpkin
  • 1 large can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • Yellow cake mix (preferably Duncan Hines)
  • 1 cup chopped walnuts
  • 2 sticks butter
Frosting
  • 1 (8 oz.) cream cheese
  • 1 1/2 c. powdered sugar
  • 1 medium size Cool Whip
  • 1 cup chopped walnuts

Mix main ingredients together. Pour into a 9x13 pan, greased and lined on bottom with wax paper. Sprinkle cake mix (dry) over pumpkin mixture. Sprinkle walnuts on top of cake mix. Melt butter and drizzle over top. Bake at 350 degrees 1 hour. Take out of oven and cool. Turn over and cool. Peel off wax paper bottom. When completely cooled, frost. Mix frosting ingredients together and sprinkle walnuts on top.

This one is my sister's recipe. It will add 10lbs. to you if you just look at it. Make with caution!!! The first time she made it she ate half the pan (no lie!).



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