Pumpkin Crisp

I found this recipe in a Taste Of Home Cooking School magazine when I was a young wife and mother and have been making it ever since.

This simple recipe takes advantage of prepared yellow cake mix and canned pumpkin. It seriously could not be any easier (or tastier) than in is and always brings compliments and smiles to the table.

This year however I went in for a little surprise and added chopped up Heath Bars to the topping.  Is that so wrong?  LOL

Here’s the recipe, I know you’ll love it!

PUMPKIN CRISP      {PRINT THIS RECIPE}


1 (16 oz) can pumpkin
1 large can evaporated milk
1 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 eggs
1 box yellow cake mix
1 cup chopped pecans
1 cup chopped Heath Bars
3/4 cup melted butter

-Preheat your oven to 350 degrees.
-Whisk the first eight ingredients together in a large bowl.
-Pour the mixture into a 13×9 inch prepared pan that has been sprayed with non-stick cooking spray.
-Sprinkle the dry cake mix on top of the mixture in the pan.
-Top with the chopped pecans and Heath bars.
-Drizzle the entire top with the melted butter… Really? Trust me!
-Bake for 1 hour or until the pumpkin is set, the topping in nicely browned and the aroma in the house is just too much to take any longer!
-Allow to cool and then serve plain or with whipped cream or ice cream as a topping.

I always use this as a dessert but I suppose you can omit the Heath bars (but why would you?) and then serve it as a side dish on your Thanksgiving table.

Thanks for stopping by my Kudos Kitchen.  Please come again wont you? My doors are always open to friends!

I’m happily linking up this post to Flour Me With Love – Mix It Up Monday

Until we bake again,