Pumpkin Crisp

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1 (18.25 oz) butter flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream or ice cream ~when just out of the oven (optional)

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake 350 for 1 hour to 1 hour 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream.

ENJOY!!!

(Recipe from: Rachell Robinson)