Pumpkin Crisp

1 15-ounce can pumpkin
1 cup evaporated milk
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 package yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted

Stir together first 5 ingredient. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with nukts. Drizzle butter evenly over all.

Bake at 350 degree for one hour or until golden brown. Let stand for ten minutes before serving. You can cut the sugar by half if it is too sweet.

Whipped cream
Small carton of heavy whipping cream
Two tablespoons sour cream
1/3 cup granulated sugar

Whip the cream with the sour cream until it starts to thicken, add the sugar and complete the beating and the cream holds it's shape. Top your cooling pumpkin crisp with this and feast.