This homemade pumpkin crisp is a wonderful fall recipe for your holiday dinners! Please note: In the recipe, it calls to melt the butter for the topping but I feel it should say to soften the butter instead in order for the topping to be crumbly.
Pumpkin Crisp: 1 can of cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, teaspoon cinnamon, and teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream.
Not quite your traditional pumpkin pie, this Creamy Pumpkin Pie "Crisp" will have you rethinking the way you make and enjoy your pumpkin dessert recipes. Luscious and oh-so-creamy, this fall-ready crisp recipe couldn't be easier to prepare.