Pumpkin Crisp (or Crumble)

A couple of years ago, I found a recipe for a Pumpkin Crisp that has since become a tradition for us to make around Thanksgiving. So, of course I had to make it for our Girl Scout Thanksgiving celebration last night where we were supposed to bring a dish that is a tradition in our family.

Pumpkin Crisp/Crumble
1 can (30 oz.) of pumpkin pie mix
2/3 cup evaporated milk
2 eggs
1 package (18.25 oz) yellow or spice cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts (optional)
Whipped topping (optional)

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Combine pumpkin pie mix, evaporated milk, and eggs in large bowl. Pour into prepared pan. 
Combine cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling. 
 
Bake for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

Before baking:

And after tasting: