Pumpkin Crisp

I make this every year during fall and my family loves it. I have never made the Whipped Cream. I hope if you make this, you will enjoy it as much as we do.

Makes 8-10 servings

Prep: 15 minute; Bake: 1 HR, 5 MIN,; Stand: 10 MIN

From: Southern Living Magazine (many years ago)

1 (15-ounce) can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 (18.25-ounce) package butter-flavored yellow cake mix

1 cup chopped pecans

1 cup butter, melted

Whipped Cream (optional)

Ground nutmeg (optional)

Stir together the first 5 ingredients. Pour into a lightly greased 13 x 9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350` for 1 hour to 1 hour and 5 minutes or until golden brown (make sure to check at about 45 minutes). Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

Whipped Cream (makes 1 cup)

1 (8-ounce) carton whipping cream

2 tablespoons powdered sugar

Dash of ground nutmeg

Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.