Pumpkin Pecan Crisp recipe
Indulge, in the essence of autumn, with our Pumpkin Pecan Crisp taking your taste buds on a journey. Experience a blend of textures and flavors; the velvety smoothness of pumpkin the satisfying crunch of toasted pecans and the gentle warmth of cinnamon all embraced by a golden and buttery crust. This delectable dessert not only satisfies your tooth but also weaves a tale of snug sweaters, falling leaves and the undeniable allure of the fall season.
12 Servings
Ingredients
- 1 15- oz can pumpkin
- 1 c evaporated milk
- 1 c sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 package yellow cake mix
- 1 c chopped pecans
- 1 c butter melted
Instructions
- First, preheat your oven to 350°F. Grease a baking dish measuring 9x13 inches.
- In a bowl combine the pumpkin, evaporated milk, sugar, vanilla and cinnamon.
- Transfer this mixture to the greased baking dish.
- Evenly sprinkle the cake mix, over the layer of pumpkin.
- Next scatter the pecans on top of the cake mix.
- Drizzle melted butter over everything in the dish.
- Bake in the preheated oven, for 1 hour. Until it turns golden brown.
- Once done baking let it cool for 10 minutes before serving. If you'd like you can enjoy it with some ice cream or whipped cream.
Notes
For those on a gluten-free voyage, this Pumpkin Pecan Crisp can effortlessly dance to your tune! Switch the regular yellow cake mix with a trusted gluten-free cake mix. The beauty of this dessert lies in its adaptability. While you're making the swap, also guarantee that your vanilla extract and other ingredients are gluten-free approved. The outcome? A fun treat that's just as indulgent, without the gluten.