pumpkin crisp.

photo credit

Pumpkin Crisp from Stacie:

1 can pumpkin 15.3 oz (not pie filling)

1 cup sugar

1 cup evaporated milk

1/2 tsp cinnamon

1 tsp vanilla

1 box, french vanilla, or butter golden cake mix

1 cube melted butter

Preheat oven to 350 degrees. 

Mix first five ingredients and pour into lightly greased 13x9x2 pan. Sprinkle cake mix over pumpkin mixture (do not mix). Cover with 1 cup pecans or walnuts (optional). Pour melted butter over top of dry cake mix and nuts. Bake for 1 hour. If nuts are browning too quickly, cover with aluminum foil.

Serve warm with whip cream.