My youngest sister has been a non-foodie most of her life but over the last several years has gotten busy in the kitchen. Here is one of my personal favorites from her Thanksgiving repetoire.
Pumpkin Crisp
1 can solid pack pumpkin (15 oz)
3/4 c. evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 package moist deluxe yellow cake mix
1 cup melted butter
1 cup chopped pecans
Whipped topping
Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Mix well. Pour into 13x9x2 inch pan. Sprinkle dry cake mix evenly across pumpkin mixture. Drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes. Sprinkle pecans over top for last 10 to 15 minutes of baking time. Cool and serve with whipped topping. Refrigerate leftovers.
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