1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 (18.25-oz.) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream (optional)
Ground nutmeg (optional)
1. Preheat oven to 350. Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly with pecans. Drizzle butter evenly over pecans.
2. Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped cream, if desired. Sprinkle with nutmeg, if desired.
Recipe taken from Southern Living 2009 Annual Recipes
From My Experience:
This recipe was so good! I made it for our small group last Thursday because I was feeling the October fever and wanted something with pumpkin power! It was a success. As you can see from the close-up picture, I added about a cup of uncooked oats on top. To me this has to be included to be called a "Crisp" plus it added to the crunchy topping. I left out the nutmeg since I didn't have any, and served it with vanilla ice cream. It was another easy and yummy recipe I will definitely make again, maybe soon!