annie blog


This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :))

Pumpkin Crisp

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-oz.) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Stir together first 5 ingredients. Pour into a lightly oiled 13X9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350 degrees for about an hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.

Whipped Cream
1 (8-oz.) carton whipping cream
2 T. powdered sugar
Dash of ground nutmeg

Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.


  1. annie,
    I’ve made this, it is really good. People always like it, but it’s not very pretty, unless served individually with the cream on top. Not a dessert to take to potluck dinners….I came home with one piece gone, oh well, more for me.

  2. Thanks once again for another yummy recipe. I served this tonight for dessert. My daughter and her kids were here for dinner and she liked the pumpkin crisp too. Sent some home with her. I read the pumpkin muffins with chocolate chips recipe. Not sure about that one. If you make them blog it and let us know what you think.
    Thanks for sharing your recipes. What are we going to eat next? 😉

  3. I’m glad that you liked the pumpkin crisp! I’ll have to try it. Also, I’m planning on trying the muffins this weekend. I’ll let y’all know how they turn out! 🙂

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