Monday, January 4, 2010

Louise’s Award Winning Pumpkin Crisp

Requested by Stephanie W.

Louise’s Award Winning Pumpkin Crisp
Categories: Crisps, Cobblers
Yield: 16 servings

4 Eggs, beaten
1 cup Sugar
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Cloves
¼ teaspoon Ginger
¼ teaspoon Allspice
2 cup Cooked mashed pumpkin, sweet potatoes, or winter squash
12 oz Can of Evaporated Milk
1 – 18.25 oz. Pillsbury Yellow, white, or spice cake mix
½ cup Chopped pecans, walnuts, almonds, or a combination
1 cup of melted margarine or butter


1. Mix first 8 ingredients together.
2. Pour into a 13x9 inch lightly greased pan.
3. Sprinkle cake mix evenly over pumpkin mixture.
4. Sprinkle chopped nuts over the cake mix, and then pour melted butter evenly over all.
5. Bake at 350 degrees for 1 hour (or more). It should be a bubbling golden brown
6. Serve warm with vanilla ice cream or cold with whipped cream.

Note from Louise: In the 90’s my former employer ran a recipe contest: the criteria being a low [per serving] cost as well as utilizing Pillsbury Cake Mixes. At the time our kitchen was festooned with free USDA sweet potatoes and almonds, which allowed us to produce the above recipe for $.19 per serving. Our kitchen won the $500 first prize for this dessert recipe. We did not win for the version that they created in their test kitchen, however. The Vice President of our company happened to be visiting on a day when we had made our batch using the free USDA sweet potatoes. We later discovered that it was OUR version of the recipe that won us the prize. For some reason the sweet potatoes work better for this recipe than the pumpkin, but we have made it using winter squash also and received rave reviews. Feel free to experiment and let me know if you find any other winning combinations!


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