Pumpkin Crisp Plus Lower Fat Variations |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my husband's favorite dessert. We got the recipe from his uncle Larry. I have made it for my family and it has been requested that I bring it to Thanksgiving again this year. I also made it for a BBQ this summer, and a friend who came to the BBQ asked for the recipe so she could make it for Thanksgiving. It's great anytime, but its a must in my house for Thanksgiving. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (15 ounce) can pumpkin |
3 eggs |
1 cup salted butter (use real butter) |
1 cup sugar |
1 cup powdered sugar |
1 teaspoon cinnamon (i use more, 2 t. ) |
1 (12 ounce) can evaporated milk |
1 (8 ounce) container cool whip |
8 ounces cream cheese (softened) |
Directions:
1. Mix together; Evaporated milk, pumpkin, eggs, sugar, cinnamon. Pour into a greased 9x13 pan.
2. Sprinkle cake mix over top.
3. Melt butter. Pour slowly over top of cake mix. Checker pattern works well.
4. Cook 1 hour 350 degrees. Cool 2 hours before icing.
5. Mix with a mixer, cool whip, cream cheese, and powdered sugar until smooth. Spread on top.
6. Optional topping- pecans, or walnuts.
7. Refrigerate.
8. Not as good if made ahead of time. The cake mix becomes soft. Best the same day. Or make the night before.
9. Less fat variations.
10. (Sub 2 egg whites and 1 whole egg).
11. (3/4 cup sugar).
12. (1/2 cup powdered sugar).
13. (fat free evaporated milk ).
14. (1/2 tub cool whip).
15. (4 oz cream cheese).
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