Pumpkin Crisp

This was given to me by my grandmother, Ive seen it around but I LOVE this recipe. Once you have it, you won't ever want pumpkin pie again!

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 1 Pumpkin Crisp

Ingredients

• FILLING

• 2 (16 ounce) cans pumpkin
• 4  eggs, slightly beaten
• 3  cups evaporated milk
• 1 1⁄2 cups sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg

• CRISP

• 1  teaspoon salt
• 1  yellow cake mix
• 1⁄2 cup butter, melted

Directions

1. Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.
2. Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
3. Drizzle melted butter over top.
4. Bake 350°F for 1 hour and 20 minutes.
5. Serve with whipped cream and enjoy!