Pumpkin Crisp - cooking recipe

Ingredients

16 oz. can solid packed pumpkin
14 oz. can sweetened condensed milk
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 box yellow cake mix
1 c. chopped nuts
1 c. margarine or butter, melted

Preparation

Grease a 9 x 13-inch glass pan with nonstick spray.
Mix pumpkin, sugar, milk, cinnamon, nutmeg and eggs.
Pour into pan. Pour dry cake mix over the mixture.
Pat nuts evenly into dry mixture.
Spoon melted butter or margarine evenly over nuts.
Bake at 350\u00b0 for 50 to 60 minutes or until an inserted toothpick comes out clean.
Cool.
Can be served with Cool Whip on top or plain. Refrigerate leftover cake.
Yields 24 small servings.