1 (15 oz.) can Eagle brand milk
1 (16 oz.) can pumpkin
1/2 c. sugar
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. butter, melted

Line bottom of a 9 x 11 inch pan with wax paper. Mix pumpkin, milk, sugar, cinnamon and eggs; mix well and pour into bottom of prepared pan. sprinkle dry cake mix over pumpkin mixture, covering completely. Put nuts evenly over dry mixture. Pour butter over all and bake at 350°F for 50-60 minutes. Invert onto tray. Remove wax paper. Make sure crisp is cool before frosting.

Frosting:

1 (8 oz.) pkg. cream cheese
1/2 c. powdered sugar
3/4 c. Cool Whip

Mix together and frost only the top of pumpkin crisp.