Pumpkin Crisp - cooking recipe

Ingredients

2 (16 oz.) cans pumpkin
1 large can evaporated milk
1 c. sugar
1/4 tsp. cinnamon
1 c. nuts (optional)
3 eggs
1 box yellow cake mix
1 1/2 sticks melted oleo
8 oz. cream cheese
1 1/2 c. 10x powdered sugar
8 oz. Cool Whip

Preparation

Mix first 6 ingredients.
Pour into a waxed paper lined (9 x 13-inch) baking pan.
Sprinkle cake mix over this, then melted oleo over cake mix.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool and remove inverted from pan.
Remove wax paper.
(Cake mix will form bottom crust.)
Top with cream cheese, powdered sugar and Cool Whip (combine and spread over cooled pie).