Pumpkin Crisp

 

1 can(s) large can pumpkin or 2 16oz cans

1 can(s) evaporated milk, (large can)

1 c sugar

1/2 tsp cinnamon

3 eggs

1 box yellow cake mix

1 c chopped pecans

2 stick melted butter

TOPPING

1 oz cream cheese

1 whipped topping carton

1/2 c confectioners' sugar

How to Make It

1 Mix together the pumpkin, milk, sugar, cinnamon and eggs.

Pumpkin Crisp direction step 2

2 Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)

Pumpkin Crisp direction step 3

3 Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter

over the top.

Pumpkin Crisp direction step 4

4 Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

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