Pumpkin Crisp

I changed the calendar to November and this delightful recipe was featured!

I had a fresh pumpkin that I used rather than canned pumpkin.

I used a winter luxury pie pumpkin, cut it in half and scraped out the seeds. I baked the pumpkin halves face down on a baking sheet at 385 degrees for about 45 minutes.

When cool enough, I scraped out the pulp and blended it in a food processor to create a puree.  Yum!  Fresh pumpkin is  nothing like can pumpkin!

Pumpkin Crisp

1 - 14 oz can sweetened condensed milk

1 - 16 oz can pumpkin (I used fresh)

1/2 cup sugar

1/2 tsp nutmeg

1 tsp cinnamon

3 eggs, beaten

1 box yellow cake mix

1 cup chopped pecans

1 cup butter, melted

Combine first 6 ingredients and mix well

Pour into greased 9 X 13 baking dish.

Sprinkle dry cake mix on top, then sprinkle nuts over that.

Drizzle butter over top

Bake 350 degrees for 40-45 minutes