Pumpkin Crisp

Source: Pat Sheridan, Dec. 2009

Ingredients

• 1 can Pumpkin
• 1 cup Evaporated Milk
• 1 cup Sugar
• 1 teaspoon Vanilla
• ½ teaspoon Cinnamon
• 1 Butter Vanilla Cake Mix
• 1 cup Chopped Pecans
• 1 cup Melted Butter
• Whipped Cream Or Ice Cream

Method

Preheat oven to 350°F.

Mix together the pumpkin, evaporated milk, sugar, vanilla and cinnamon.

Pour into 9 x 13 pan and spread evenly.

Spread Dry Butter Vanilla Cake Mix evenly over top.

Sprinkle 1 cup chopped pecans over the top.

Bake at 350°F for one hour.

Serve warm or cold with whipped cream or vanilla ice cream.