Painesville Pumpkin Crisp

1 15-ounce can pumpkin

1 pk butter flavored yellow cake mix

1 can evaporated milk

1 cup rolled oats & 2 teaspoons unsalted butter

1 cup sugar

1 cup unsalted butter

1 teaspoon Bickford Flavors Pumpkin Extract

1/2 teaspoon Bickford Flavors Nutmeg Extract

1 teaspoon Bickford Flavor Cinnamon Extract

½ teaspoon Allspice

Mix together: pumpkin, evaporated milk, sugar, pumpkin and cinnamon oil, nutmeg and Allspice. Pour into greased 9X13 baking dish.

Toasted Oats: Melt 2 teaspoons of butter in frying pan until frothy. Add one cup of  oat cook until golden brown. Set aside.

Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with toasted oats then sprinkle butter.

Bake at 350° for 65 minutes or until golden brown. Remove from oven and let stand to 10 minutes before serving. Serve with ice cream or whipped cream if desired.

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