Pumpkin Crisp - cooking recipe

Ingredients

3 c. pumpkin (large can)
1 c. sugar
1 large can evaporated milk
1/2 tsp. cinnamon
3 eggs
2 sticks margarine
1 c. chopped pecans
1 box yellow cake mix (not pudding type)

Preparation

Mix first five ingredients and pour into a 9 x 13-inch pan lined with wax paper.
Sprinkle cake mix evenly over pumpkin mixture.
Spread nuts evenly over cake.
Melt and cool margarine and pour over nuts.
Bake one hour at 350\u00b0.
Cool in the pan. When cool, turn upside-down on serving tray.
Peel off wax paper and frost.