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Pumpkin Crisp

I just love Fall! The crisp mornings and the beautiful afternoons -- there isn't much that's better than that!  It's also great to pull out those Fall recipes and enjoy some yummy morsels!

My sweet Jackson loves pumpkin . . .always has!  Today he'll be thrilled when he comes home from school and discovers 2 loaves of pumpkin bread, 6 "giant" pumpkin muffins and a pumpkin crisp cake!  That's the recipe I'm sharing today!  This is easy like a dump cake but oh, so much more delicious!

Pumpkin Crisp
1 - 15oz can of pumpkin
1 cup sugar
1 cup evaporated milk
1 tsp vanilla
1 tsp. cinnamon
1 box white or yellow cake mix
1/2 cup butter, melted
1/2 cup chopped pecans

Mix the first 5 ingredients together.  Pour into a lightly greased 9X13 pan.  Sprinkle cake mix evenly over mixture; sprinkle pecans evenly over dry mix and drizzle butter over the top.

Bake at 350 degrees for 1 hour 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.  If making your own whipped cream (which is the VERY best!), add a bit of nutmeg in the cream as you whip for a yummy twist!
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