Pumpkin pie is the traditional Thanksgiving dessert and the holiday wouldn’t see complete without it. However, there are some people who actually can’t stand pumpkin pie! Like any food, it has it’s fans and its enemies! In case you’re thinking about serving something for dessert other than a pumpkin pie, take “Pumpkin Crisp” into consideration!
This is a decadent dessert, made rich with sweetened condensed milk and melted butter. This actually starts off in preparation like a pumpkin pie, but it finishes in a luscious way! First, you; would combine pumpkin, sweetened condensed milk, cinnamon, nutmeg, and eggs. This is all mixed and poured into a 9×13 glass dish. Yellow cake mix, just as it comes from the package, is scattered over the entire mixture. Chopped nuts go over the entire thing, Finally, melted butter is drizzled over all. This is now baked at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. This is cooled to warm and is served with whipped cream. It’s a different type of pumpkin dessert and one that is really wonderful!
Notice that it calls for sweetened condensed milk. Make sure to not to confuse this with regular evaporated milk. These are two entirely different types of milk. A common brand is “Eagle Brand”, which is easy to find in the baking section of the grocery store. The recipe will service about 12, so this will fit the bill when it comes to Thanksgiving dessert!
If you are a fan of pumpkin pie, I shared one for “Walnut Pumpkin Pie”, which is a great fall dessert. I shared this recipe a while back, so in the event you missed it before, simply click on the embedded link to get it. You’ll enjoy this special dessert!
Enjoy this different dessert as part of your Thanksgiving feast!
- 1 (16 oz.) can pumpkin
- 3 eggs
- 14 oz. can sweetened condensed milk, such as Eagle Brand
- 1 box yellow cake mix
- 1/2 cup sugar
- 1 cup chopped nuts
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 sticks butter or margarine, melted
Grease or spray with cookware spray a 9×13 inch dish and set aside. Mix the pumpkin, eggs, milk, sugar, cinnamon and nutmeg well and pour into the prepared dish. Pour dry cake mix over the pumpkin mixture and top with nuts. Pat the nuts firmly into the cake mix. Drizzle the melted butter over all. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted comes out clean. Cool slightly. Serve warm with whipped cream. Refrigerate leftovers. Yield: 12 servings.