Recipe of the Week: Pumpkin Crisp
Pumpkin Crisp 1 (15-oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 1 (18.25-oz.) package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. Preheat oven to 350. Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly with pecans. Drizzle butter evenly over pecans. 2. Bake at 350 for 1 hour to 1 hour and 5…
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