Happy Halloween, y'all! While I love this spooky holiday as much as the next girl, I'm not really into all of the creepy crawly treats that seem to pop up this time of year. Eyeball cupcakes? Not so much. Blood punch? I don't think so.
PUMPKIN CRISP. Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream. --Just what I need more reasons to love pumpkin.