Pumpkin Crisp - cooking recipe

Ingredients

1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
1 c. sugar
1 1/2 tsp. cinnamon
3 eggs
1 yellow cake mix
1 c. pecans, chopped
2 sticks margarine, melted and cooled
1 (8 oz.) cream cheese, softened
3/4 c. Cool Whip
1 1/2 c. powdered sugar

Preparation

Line a 9 x 13-inch pan with wax paper.
Mix first 5 ingredients.
Pour into pan.
Pour cake mix over pumpkin mix as evenly as possible.
Pat in pecans.
Pour margarine over.
Bake for 50 to 60 minutes at 350\u00b0.
Turn pan upside down and dump cake on cookie sheet.
Cool and frost: