Pumpkin Crisp

• 16 ounces pumpkin
• 15 ounces sweetened condensed milk
• 12 cup sugar
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 3 eggs
• 1 cup butter, melted
• 1 (15 1/4 ounce) package yellow cake mix
• 1 cup pecans or 1 cup walnuts
• frosting
• 8 ounces cream cheese
• 34 cup whipped topping
• 12 cup confectioners' sugar

1. Line bottom and sides of a 9 x 13 pan with waxed paper.
2. Mix pumpkin, milk sugar, cinnamon, nutmeg and eggs.
3. Pour dry cake mix over the about mixture.
4. Pat nuts evenly onto dry mixture.
5. Spoon melted butter evenly over nuts.
6. Bake at 350 for 50-60 minute Carefully invert into tray.
7. Remove waxed paper and let cool.
8. Combine frosting ingredients, mixing well frost and refrigerate.

pumpkin, condensed milk, sugar, cinnamon, nutmeg, eggs, butter, yellow cake, pecans, frosting, cream cheese, whipped topping, sugar

Taken from www.food.com/recipe/pumpkin-crisp-509820 (may not work)