Pumpkin Crisp - cooking recipe

Ingredients

2 c. pumpkin (one 16 oz. can)
1 (12 oz.) can evaporated milk
1 c. sugar
3 eggs
1/2 tsp. cinnamon
2 sticks margarine
1 box yellow cake mix
1 1/2 c. chopped nuts

Preparation

Beat together 3 eggs. Mix in pumpkin, evaporated milk, sugar and cinnamon. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Shake the cake mix over the top of the mixture and pat gently. Sprinkle with nuts on top of the cake mix. Melt the margarine and pour over the nuts. Bake for 50 minutes at 350\u00b0. Watch carefully near the end so that the nuts do not burn. Spoon onto dessert plates and top with whipped cream.