Pumpkin Crisp
submitted by Heather Steele
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts, optional
Combine the first five ingredients. Transfer to a greased 13x9 pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 for 1 hour.
Wednesday, November 18, 2009
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