Pumpkin Crisp - cooking recipe

Ingredients

1 (15 oz.) can Eagle brand milk
1 (16 oz.) can pumpkin
1/2 c. sugar
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. margarine, melted

Preparation

Line bottom of a 9 x 11 inch pan with wax paper.
Mix pumpkin, milk, sugar, cinnamon and eggs; mix well and pour into bottom of prepared pan.
sprinkle dry cake mix over pumpkin mixture, covering completely.
Put nuts evenly over dry mixture. Pour butter over all and bake at 350\u00b0 for 50-60 minutes.
Invert onto tray.
Remove wax paper.
Make sure crisp is cool before frosting.