You Asked For It

I have had this recipe for about five years. However, I was re-introduced to it this past Thanksgiving and what can I say? It was the right combination of ingredients at the right time and I fell for it pretty hard. Now that it's officially "available"- enjoy!

PUMPKIN CRISP

2 cans (15 oz ea.) solid pack pumpkin (you can also use 1 29 oz can but I've found I like it best with the two smaller cans. That extra ounce of pumpkin really packs a punch.)
1 C. firmly packed brown sugar
1 C. granulated sugar (Yes, this is A LOT of sugar. Although I never have, you could probably reduce this and it would still taste really good.)
3 eggs, beaten
1 TBSP vanilla
1 can (12 ounces) evaporated milk
2 tsp ground cinnamon
1 tsp ground allspice
1 box yellow cake mix
3/4 cup butter or margarine
3/4-1 C. chopped nuts (I like pecans)

In the bowl of an electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
Pour into a 9x13 inch pan. Sprinkle the dry cake mix on top and pat down gently. (Make sure the cake mix is free of large clumps before you sprinkle it on the top.)
Melt the butter and drizzle evenly over the top. Sprinkle with nuts.
Bake at 350 for 45-60 minutes or until lightly browned and set. Let cool.
This is delicious with a big dollop of cool whip.

(Vanessa-it's totally cool if you want to make a move. I promise it won't be weird if I see you guys together.)