Pumpkin Crisp

 

This is one fast dessert.  Not just for Thanksgiving, you can enjoy it all year long.  With its crunchy, nutty topping and smooth creamy texture, it just might replace that same old boring pumpkin pie.  No crust required.

 

1 can pumpkin (29 oz.)                                         ½ tsp. nutmeg

1 can sweetened condensed milk                      1 yellow cake mix

½ cup white sugar                                                1 cup melted butter

1 tsp. cinnamon                                                     ¾ cup chopped pecans

2 eggs

 

Mix together first 6 ingredients; pour into greased 13 x 9 pan.  Sprinkle dry cake mix over pumpkin mixture.  Pour melted butter over cake mix.  Sprinkle pecans on top of butter.  Bake at 350  for 1 hour.  Yield:  24 servings.  Enjoy!