Pumpkin Crisp

By á-1399

Helen's recipe, "this keeps well sitting out a few days. I finally refrigerated it and it gets harder. Could microwave a short time."

Ingredients

• 1-15 oz can pumpkin
• 1 c evaporated milk
• 1 c sugar
• 1 t vanilla
• 1/2 t cinnamon
• 1-18.25 oz Betty Crocker Super Moist Butter Yellow Cake Mix
• 1 c chopped pecans
• 2 sticks (1 c) butter
• cool whip OR 1 c whipped cream, 2 T powdered sugar, dash or nutmeg

Preparation

Step 1

Mix pumpkin, milk, sugar, vanilla and cinnamon. Sprinkle cake mix over pumpkin mixture that has been poured into greased 9 x 13 pan. Sprinkle pecans over. Drizzle melted butter over. Bake 60-65 minutes at 350.
Remove from oven. Let stand 10 minutes. Serve warm or at room temperature. Top with cool whip OR
beat 1 c whipped cream until foamy. Gradually add powdered sugar and nutmeg. Beat until soft peaks form.