This looks good. I’m adding it to my dessert menu for Thanksgiving this year. (Don’t worry, Jon, I’ll make something chocolate for you! :))

Pumpkin Crisp

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-oz.) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Stir together first 5 ingredients. Pour into a lightly oiled 13X9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350 degrees for about an hour or until golden brown. 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
1 (8-oz.) carton whipping cream
2 T. 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.