Pumpkin Crisp

Someone brought this to a ladies group gathering last week. Pumpkin desserts was the theme and this dish was the hit. Had to have it. I would describe it as pumpkin pie filling with pecan praline topping. Hope you love it as much as I do.

• Ready In: 1 hr 15 mins
• Serves: 15

Ingredients

• 1 1⁄2 cups sugar
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 4  eggs
• 20  ounces pumpkin puree
• 2 (12 ounce) cans evaporated milk
• 1 (18 ounce) box  spice cake mix (dry)
• 3⁄4 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.