PUMPKIN CRISP

Pumpkin Crisp

2 c canned pumpkin
1 lg can evaporated milk
1/2 c sugar
1/2 c brown sugar
2 tsp pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c toasted, chopped pecans
1 stick butter, melted
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Mix together pumpkin, evaporated milk, sugars, spices and eggs. Spray a 9x13-inch pan with Pam, then pour the mixture above into the pan. Sprinkle the dry cake mix over the mixture. Sprinkle the nuts over the cake mix and gently pat down the nuts/cake mix with your hand. Drizzle all the melted butter as evenly as possible across the top. Bake at 350 degrees for 50-60 minutes, depending on your oven.
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