Pumpkin Crisp

Pumpkin Crisp

15 ounces pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

1 box yellow cake mix

1 cup pecans

1 cup butter, melted

Whipped cream

Preheat oven to 350 degrees. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.

Pour batter into a greased 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.

Arrange pecans on cake mix.

Pour butter evenly over pecans, moistening all the cake mix.

Bake for 70-80 minutes, or until golden brown. Allow to cool slightly and top with whip cream

 

 

 

 

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