Pumpkin Crisp, y'all...you must try this simple and delicious recipe. I love anything with pumpkin in it, and this dish is a perfect fall dessert.
1 15 oz. can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 package butter-recipe yellow cake mix (I use Duncan Hines.)
1 cup chopped pecans
2 sticks butter, melted
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour, or until golden brown. Remove from oven and let stand 10-15 minutes before serving.
Serve warm or at room temperature with whipped cream, if desired. (You desire it. You do!)
*Yes, I did have this for breakfast last Saturday. With some pumpkin spice coffee. It was a beautiful way to start my day, indeed!