- 1 can (30-ounces) pumpkin
- 1-1/2 cans evaporated milk
- 2 tsp. cinnamon
- 1 tsp. ginger
- 4 eggs, beaten
- 1½ cup sugar
- 1 tsp. salt
- ½ tsp. cloves
- 1 yellow cake mix
- 2 sticks of butter, melted
- 1 cup chopped pecans (optional)
- Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
- Pour into a well-greased 9x13 pan.
- Sprinkle with cake mix & drizzle with melted butter.
- Then sprinkle with chopped pecans--if you want.
- Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean.
- Let it set for about 15 minutes.
Recipe by Gracious Rain at https://graciousrain.com/pumpkin-crisp/
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