Friday, January 14, 2011

Pumpkin Crisp

1 larg can pumpkin or 2 16oz cans
1 large can evaporated milk
1 c sugar
1/2 tsp cinnamon
3 eggs
1 box yellow cake mix
1 c chopped pecans
2 sticks melted butter
1 oz cream cheese
1 12 0z. carton whipped topping
1/2 c confectioner sugar

Mix together the pumpkin, milk, sugar, cinnamon and eggs.
Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

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