PUMPKIN CRISP

This recipe was shared by my new friend Chris, and he got it from the "My Recipes" blog. The picture doesn't do this dessert justice. Made in a 9x13" pan the bottom is the consistency of a pumpkin pie with a crisp topping that is delightful.  It can be put together in about 10 minutes and can be served just as it is or with whipped cream. So if your family loves pumpkin, this is definitely one you should make this Fall.  

1 - 15 oz. can pumpkin

1 c. evaporated milk

1 c. sugar

1 t. vanilla extract

1/2 t. cinnamon

1 butter-flavored yellow cake mix

1 c. chopped pecans (I used more)

1 c. butter, melted

Whipped cream for serving, optional

Ground nutmeg, for serving, optional

Preheat oven at 350 degrees.  Spray a 9x13" baking pan with Pam.

Stir together first 5 ingredients.  Pour into baking pan.  Sprinkle cake mix evenly over pumpkin mixture.  Top evenly with pecans.  Drizzle butter over pecans.  Bake for 1 hour or until golden brown.  Remove from oven, and let stand 10 minutes before serving.  

Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.