Pumpkin Crisp

Pumpkin Crisp 16 oz. can pumpkin 12 oz. can evaporated milk 3 eggs 1 cup sugar 2 tsp. cinnamon a pkg. yellow cake mix, 18.25 oz 1 1/2 cups chopped pecan 1 cup margarine, melted 8 oz. pkg. cream cheese, softened 1/2 cup powdered sugar 3/4 cup thawed whipped topping Mix pumpkin, milk, eggs, sugar and cinnamon together with mixer til well blended. Pour into greased 13 x 9 inch baking pan. Sprinkle dry cake mix over top. Sprinkle pecans over cake mix. Drizzle margarine over all; don't' stir. Bake at 350 for 1 hour. Cool and invert on a large platter; blend together cream cheese, powdered sugar and whipped topping and spread over cooled crisp. Refrigerate til ready to serve. Makes 10 to 12 servings.