Pumpkin Crisp

Name: Pumpkin Crisp
Ingredients: 1 12 cups sugar; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 12 teaspoon ground cloves; 4 eggs; 20 ounces pumpkin puree; 2 (12 ounce) cans evaporated milk; 1 (18 ounce) box spice cake mix (dry); 34 cup melted butter; 1 cup chopped pecans

11 ingredients

16 steps

Ingredients

1 12 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
12 teaspoon ground cloves
4 eggs
20 ounces pumpkin puree
2 (12 ounce) cans evaporated milk
1 (18 ounce) box spice cake mix (dry)
34 cup melted butter
1 cup chopped pecans

Directions

1

In a small bowl measure sugar, salt, cinnamon, ginger and cloves.
2

Set aside.
3

In a large mixer beat eggs.
4

Stir in pumpkin.
5

Add the sugar/spice mixture.
6

Add evaporated milk (mixture will be runny).
7

Pour into a greased 9x13 inch baking dish.
8

Sprinkle dry cake mix over the pumpkin mixture.
9

Drizzle butter evenly over the top of the cake mix.
10

Sprinkle with chopped pecans.
11

Note: The recipe I got didn't really specify the amount of nut so I just guessed a good amount.
12

Use how much you want.
13

Also, it's pretty to leave some of the pecans halved.
14

Bake at 350 for 1 hour.
15

Let cool.
16

Serve with whipped cream or ice cream if desired.