Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
¾ cup sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of ground nutmeg (optional)
1 butter flavored yellow cake mix (I like Duncan Hines)
1 cup chopped pecans
1 cup melted butter
  1. Preheat the oven to 350.
  2. In a medium bowl, stir together the pumpkin, milk, sugar, vanilla, cinnamon, and nutmeg.
  3. Pour the mixture into a greased 9×13 baking dish.
  4. Sprinkle cake mix evenly over the pumpkin mixture.
  5. Sprinkle pecans on top of the cake mix.
  6. Drizzle butter over all.
  7. Bake uncovered for about 45 minutes or until golden brown.
  8. Serve with or without whipped topping.

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