Pumpkin Crisp

I know, I usually don't post recipes here - I try to save them for my Foodie Mommy blog, but this recipe is too good to not put here, where more of you will see it and maybe even make it! This recipe may have been in a Southern Living sometime ago. All I know is that my friend Kristen made it, it was delish and I hand-wrote a copy of the recipe on a piece of paper that I've been using for years.

Pumpkin Crisp

1 15-ounce can pumpkin puree
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice (or cinnamon, if you prefer) – I usually use way more!!!
1 package butter-flavored yellow cake mix (I use Betty Crocker Super Moist)
1 cup chopped pecans
1 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish.

Stir together pumpkin, milk, sugar, vanilla and cinnamon. Pour into prepared dish.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle evenly with pecans. Drizzle butter over top.

Bake at 350 degrees for 1 hour, 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving.

Serve with vanilla ice cream or whipped cream, if desired.