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PUMPKIN CRISP 
2 16 oz cans pumpkin
4 eggs, slightly beaten
3 cups evaporated milk
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 (2-layer) yellow cake mix
1/2 cup butter melted
1 cup chopped pecans

Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.

Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture.

Drizzle melted butter over top.

Bake 350°F for 1 hour and 20 minutes.

Submitted by: j slater
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Nov 9, 11:17 AM
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