Hi Gisele,

Here's a repost of the recipe with correct ingredient list.

Happy Holiday Baking,

Betsy

CarolB, FL (8:42:35 pm) :

Subject: Pumpkin Crisp
Date: Sat, 1 Nov 1997 16:33:49 -0500
From: Roger Young

Since we are starting to see recipes for thanksgiving starting to circulate I'd like to contribute the following recipe for Pumpkin Crisp. Our local newspaper ran this once. It is without doubt the best pumpkin dish I have ever eaten in my whole life. It's so good it will make you want to beat your head against a wall. My family prefers this over pumpkin pie 10-1. It is the recipe of a Ladson, South Carolina gentleman named Ross Fraser. I have never met him but I would like to someday.

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

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

Line bottom and sides of 9x13 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: Mix all ingredients together and spread on cooled cake.