My family loves this fall favorite! I received the recipe from my mother-in-law.

Pumpkin Crisp

2 - 15 ounce cans of pumpkin puree (not pumpkin pie mix)
1 large can of evaporated milk
3 eggs
1 cup of sugar
1 teaspoon cinnamon
1 box yellow or white cake mix
2 sticks butter (melted)
1 cup chopped pecans or walnuts

Mix the pumpkin, milk, eggs, sugar and cinnamon in a large bowl. Pour into a greased 9 x 13 inch pan. Sprinkle the dry cake mix evenly over the top. Sprinkle the chopped nuts evenly over the cake mix. Spoon the melted butter over the nuts.

Bake at 350 degrees for 50-60 minutes. Check at 45 minutes to make sure the nuts are not getting too brown. If they are, cover the pan with aluminum foil and continue baking.
Crisp is done when a knife inserted in the middle comes out clean. Delicious served with vanilla ice cream or whipped cream.

You can also make this in 2 separate 8 x 8 or 9 x 9 pans and share one!