PUMPKIN CRISP
2 16 oz cans plain 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
marilyn
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