Mommy’s Lil’ Monster Bash has another fantastic recipe for you!
I was so excited to “meet” Amy on Twitter. As a Disney fanatic, I immediately started “following” her even before reading her tweets. I wasn’t disappointed! Any Disney fan needs to immediately check out her blog Growing Up Disney. Her knowledge and passion for Disney World are so exciting to read about!
My family has been going to Walt Disney World since the very beginning and we’re sharing our memories and tips from nearly 40 years of fun.
Now that we are taking a third generation to the World, the blog offers lots of helpful ideas when traveling with children.
I’ve recently started a series of posts, written along with four other moms, that lets us provide five points of view on a given kid’s topic. If you have a question for the Minnie Moms, we’d love to help! Fall is a fantastic time of year at Walt Disney World with Mickey’s Not So Scary Halloween Party, Epcot International Food and Wine Festival, and so much more!
I’m thrilled to be participating in Mommy’s Lil’ Monster Bash! I have a fantastic and super easy recipe to share. Fall always brings pumpkins to mind and once you try this pumpkin crisp, cooler weather will have you craving this treat. I’ve had to give the recipe to everyone who has tasted it. Personally, I see recipes as inspiration rather than strict rules and I’d love to hear what variations you try. The original recipe came from Southern Living but the version below is my take on it.
1 (15 oz) can pumpkin
1 cup evaporated milk
¾ cup sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of ground nutmeg (optional)
1 butter flavored yellow cake mix (I like Duncan Hines)
1 cup chopped pecans
1 cup melted butter
Preheat the oven to 350. In a medium bowl, stir together the pumpkin, milk, sugar, vanilla, cinnamon, and nutmeg. Pour the mixture into a greased 9×13 baking dish. Sprinkle cake mix evenly over the pumpkin mixture. Sprinkle pecans on top of the cake mix. Drizzle butter over all. Bake uncovered for about an hour, until golden brown.
I like pumpkin crisp warm with whipped cream but my husband prefers it plain and at room temperature.
This is a really rich dessert. As a lighter variation, I’ve made it in an 8×8 pan and used a jiffy cake mix and half of the nuts and butter. It’s still tasty, but in my house, we’ve decided smaller servings of the rich version are the way to go.
I hope you enjoy this pumpkin crisp. Happy Fall!