Pumpkin Crisp

16 ounces canned pumpkin
3 eggs
1 can sweetened condensed milk
1/2 cup white sugar
1/2 teaspoon cinnamon
Yellow cake mix
1 cup chopped nuts
1 cup margarine (melted and cooled)

Line bottom and sides of 9 x 13 inch pan with waxed paper. Mix pumpkin,
eggs, milk, sugar and cinnamon. Pour into pan. Mix dry cake mix with nuts.
Sprinkle evenly over pumpkin mixture. Spoon margarine over cake mix,
evenly. Bake at 350 degrees for 50 to 60 minutes. Cool, invert on
tray. Remove wax paper. When completely cool, frost and refrigerate.

Frosting

8 ounces cream cheese
3/4 cup Cool Whip
1/2 cup confectioner’s sugar

Mix all ingredients together and spread on cooled cake.

Pumpkin Cake

1 can pumpkin (15 ounce)
1 can evaporated milk (large)
4 eggs
1 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon nutmeg
1/2 teaspoon ground
1/2 teaspoon salt
1 yellow cake mix
2 cups chopped walnuts
1 cup margarine, softened

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon,
nutmeg, allspice, and salt. Pour mixture in the greased pan. Pour dry yellow cake
mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees, and continue
baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.