Creamy Pumpkin Crisp

• Vegetarian

• Produce

  • 1 15 oz can Pumpkin

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 12 oz can Evaporated milk

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1 box Golden butter recipe" cake mix by duncan hines
  • 1 cup Sugar

• Nuts & Seeds

  • 1 cups Pecans

• Dairy

  • 2 sticks Butter

Found on whoneedsacape.com

Ingredients

• 3 eggs (beaten)
• 1 cup sugar
• 3/4 tsp. cinnamon
• 1 15 oz can of pumpkin
• 1 12 oz can evaporated milk
• 1 box Golden Butter Recipe cake mix by Duncan Hines
• 1 – 2 cups chopped pecans (original recipe calls for 1 cup, but we really like pecans, so I use 2 cups)
• 2 sticks melted butter
• 1 (8 oz.) block cream cheese
• 1/2 cup powdered sugar
• 1 cup Cool Whip topping

Directions

• Butter a 9 X 13 pan.
• Fit bottom with wax paper or parchment paper and butter again.
• Heat oven to 350 degrees.
• In a large bowl mix eggs, sugar, cinnamon, pumpkin and evaporated milk.
• Pour into pan.
• Sift cake mix over pumpkin filling.
• Sprinkle with pecans.
• Press down on batter gently.
• Drizzle butter over top.
• Bake for 1 hour.
• Cool.
• Turn upside down and peel away wax paper or parchment paper.
• Mix together and ice pumpkin crisp.
• Refrigerate any leftovers