As I've mentioned before, Fall is my absolute favorite season. Everywhere you go now you see pumkins on display and pumpkin flavored everything. From coffee to peanut brittle, it is there for you to endulge in. I have to say, I too am a pumpkin endulger this time of year. Because of that, I thought that I would include one of my favorite pumpkin recipes from way back; Pumpkin Crisp. It's not the least bit rich or calorie laden. I did say endulgence didn't I? :) Enjoy.
Pumpkin Crisp Recipe
1 small can of pumpkin puree
1 can of sweetened condensed milk
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1 box of yellow cake mix
1 cup chopped pecans
2 sticks of butter or margarine
Combine the first 5 ingredients and place in a 9x13 pan. Sprinkle the box of yellow cake mix on top and then the pecans. Melt 2 sticks of butter and put on top of the cake mixture. Bake at 350 degrees for 50 minutes.
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