PUMPKIN CRISP 
2 c. pumpkin or 16 oz. can
1 lg. can evaporated milk
1 c. sugar
1/2 tsp. ground cinnamon
3 eggs
1 box yellow cake mix
1 c. chopped nuts
2 sticks butter, melted and cooled

Mix first five ingredients and pour into a 9x13x2 pan lined with waxed paper. Sprinkle cake mix over that. Pat nuts down into the cake mix and pour melted butter over that. Bake at 350 degrees for 50 to 60 minutes. Turn out on a tray when cake is done. Let cool and frost. (Be sure to remove waxed paper.)

ICING:

3/4 c. Cool Whip
1 1/2 c. powdered sugar

Fold together and frost. Refrigerate.

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“PUMPKIN CRISP”

 

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