Pumpkin Crisp

There was a huge outcry from folks who attended the Harvest Festival Picnic wanting  the delicious Pumpking Crisp recipe - and here it is.  Take note of the "healthy" options.  Thanks Cheryl!!

Pumpkin Crisp

1 15oz. can pumpkin puree
1 can fat free evaporated milk
1 cup sugar or 1/2 cup splenda
1 tsp vanilla extract
1/2 tsp. ground cinnamon
1 tsp. butter extract
1 package yellow cake mix
1 cup chopped pecans
1 cup melted margarine
ground nutmeg-optional

Stir together first 6 ingredients, pour into greased 13x9 baking pan, sprinkle cake mix evenly over pumpkin mixture sprinkle with pecans.

Pour melted margarine over pecans.

Bake 350 for 1 hour or until golden brown.remove from oven and let stand for 10 minutes. serve warm with cool whip and sprinkle with nutmeg if desired.