Pumpkin Crisp Dessert

Pumpkin Crisp Dessert

Submitted by: Rebecca Albin, Eastern Illini Electric Cooperative
Servings 12


  • 3 eggs beaten
  • 16 ounces canned pumpkin
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 12 ounces evaporated milk
  • 1 yellow cake mix dry
  • 1-1/2 sticks butter melted
  • 1 cup pecans finely chopped


  • Preheat oven to 350 F. Beat 3 eggs. Add pumpkin, sugar, spices and evaporated milk. Pour into 9x13-inch ungreased baking pan. Sprinkle with dry cake mix. Drizzle melted butter over cake mix and sprinkle with pecans. Bake 45-50 minutes. Serve warm with ice cream or whipped cream. Refrigerate leftovers.


Nutrition information: 493 calories; 28.9g fat; 350mg sodium; 55.3g carbohydrates; 7.5g protein.