Pumpkin Crisp

Yea! It's October! Time for a little pumpkin!

I was emailed this recipe from my friend Heather. It is the perfect fall dessert served with some vanilla ice cream.

Pumpkin Crisp

1 (15 oz) can pumpkin

1 cup evaporated milk

1 cup sugar

1 tsp vanilla

1/2 tsp cinnamon

1 (18.25 oz) package butter flavored yellow cake mix

1 cup butter - melted

Vanilla Ice Cream - optional

Stir together first 5 ingredients. Pour into a lightly greased 13x9 baking dish. Sprinkle cake mix evenly over pumpkin mixture. Drizzle butter evenly over cake mix.

Bake at 350 for 1 hour. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature.

Source: Heather via Southern Living