Pumpkin Crisp

This is another one of my favorite fall recipes. This one though, is not so low-fat. But, it is crazy delicious, and I always get lots of compliments whenever I bring it somewhere to share. I found it in a Southern Living magazine a couple of years ago. Enjoy!

Pumpkin Crisp

1 (15 oz.) can pumpkin
1 (5 oz. ) can evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans
1 cup melted butter

Stir together first five ingredients. Pour into 13 x 9" dish. Sprinkle dry cake mix evenly over pumpkin mixture; sprinkle with pecans. Drizzle melted butter over pecans. Bake at 350 degrees for 1 hour or until golden brown.

As you can see, I'm into yummy recipes that are also easy. This couldn't be much easier, and so good! Look for more yummy recipes at the Holiday Recipe Exchange at Overwhelmed with Joy's place. Happy holiday cooking!