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Pecan Pumpkin Crisp

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1-cup evaporated milk
1-cup sugar
15 ounce can pumpkin
1-teaspoon vanilla extract
½ teaspoon cinnamon
1 package butter-flavored, yellow cake mix (18.25 ounce)
1 cup chopped pecans
1 cup melted butter

Directions: Preheat oven to 350 degrees. Stir together the first five ingredients. Pour into a lightly greased 13-inch by 9-inch baking dish. Sprinkle cake mix evenly over butter mixture. Evenly sprinkle pecans over cake mix. Drizzle butter evenly over pecans. Bake for 1 hour or until golden brown. Cover with aluminum foil after 30 minutes. Remove from oven and let stand 10 minutes before serving.

PERSONAL Note: This recipe won third place in the North Carolina Pecan Recipe Competition at the North Carolina State Fair this year. Julie DePiro created this delicious dessert. This recipe is very easy and great for Thanksgiving.

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