Pumpkin-Pecan Crisp – recipe courtesy of my mother-in-law, an amazing Southern cook!

1 can (15 oz.) pumpkin
1 cup sugar
1/2 tsp cinnamon
1 tsp vanilla
1 cup evaporated milk
1 yellow cake mix
1 cup pecans, chopped
1 cup butter, melted

Mix the pumpkin, sugar, cinnamon, vanilla and evaporated millk until smooth. Pour into lightly greased 9×13 baking dish. Pour unprepared cake mix over the pumpkin mixture. Spread the chopped pecans over the top, and drizzle with the melted butter. Bake at 350 degrees for one hour, or until golden brown. Let sit for at least 10 minutes until serving.

Its good hot, or chilled! Serve with Cool-Whip.