Pumpkin Crisp - 15 oz. can pumpkin; 1 c. evaporated milk; 1 c. sugar; 1 tsp. vanilla; ½ tsp. cinnamon; ½ tsp. nutmeg; 1 pkg butter yellow cake mix; 1 c. chopped pecans; 1 c. butter, melted; Whipped cream . Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, + nutmeg. Pour in 9×13 baking dish. Sprinkle cake mix over pumpkin mix in an even layer. Add pecans . Pour butter over pecans, moistening all cake mix. Bake 350 °for 70-80 min til golden. Cool + top w whipped cream. Serve warm.
Melt-in-Your-Mouth Pumpkin Bread 1 1/4 cups oil 5 eggs 2 cups pumpkin 2 cups flour 2 cups sugar 2 pkg. cook-and-serve vanilla pudding (small boxes) 1 tsp salt 1 tsp soda 1 tsp cinnamon Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Sprinkle and lightly pat on the crumb topping (see recipe below). Bake in 2 greased/floured loaf pans at 325° for 1 hour. Lightly dust with powder sugar after bread has cooled. Crumb Topping: 1/2 cup flour, 1/4 cup