How to make it

  • Stir together first 5 ingredients.
  • Pour into a lightly greased 13 x 9 inch baking dish.
  • Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
  • Drizzle butter evenly over pecans
  • Bake at 350* for 1 hour to 1 hour and 5 minutes or until golden brown.
  • Remove from oven, and let stand 10 minutes before serving
  • Serve with whipped cream or icecream.
  • Sprinkle with nutmeg if desired.

Reviews & Comments 10

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    " It was excellent "
    shandy ate it and said...
    Michelle, I made this tonight and the pumpkin crisp is absolutely delicious! Thank you for sharing this recipe =D
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  • krumkake 7 years ago
    I'm so glad I happened to see Shandy's comment on your home page about this - fantastic looking recipe...I know we are going to love this! You're just full of them lately, aren't you?!!!
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  • pointsevenout 7 years ago
    I'm going to sub 2 cups baked hubbard squash for the pumpkin.
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  • sunny 7 years ago
    This IS unique. Sounds good
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  • henrie 7 years ago
    This sounds great, I must try this soon, bookmarking it now, thanks for the good post.
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    " It was excellent "
    shandy ate it and said...
    I really need to make my homemade vanilla ice cream with the holiday season here. I think the addition of ice cream to pies and crisps is soo good and a *great* comfort food accompaniment! The pumpkin crisp sounds wonderful and I am going to try it as soon as the cookies are gone. . .Yum! =D
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    " It was excellent "
    ahmed1 ate it and said...
    Again,one of your great warm dessert recipes.I am sure this is your own creation.Isn't it.Thanks for sharing..
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  • debra47 7 years ago
    What an unusual recipe!
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  • organicmama 7 years ago
    Sounds great, thanks.
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  • grizzlybear 7 years ago
    OH YEAH......i defently got to try this......Thanks
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