PUMPKIN CRUNCH

Ingredients
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 1/2 cups white sugar
• 1-1/2 teaspoon cinnamon (may sub pumpkin pie spice)
• ½ teaspoon vanilla
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, vanilla and salt. Mix well, and spread into the prepared pan.
3. Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
4. Bake for 60 minutes, or until done. Top with whipped cream when ready to serve.
May be served hot but is often better after a night in the refrigerator. Serves 18.

Only the knife knows what goes on in the heart of a pumpkin. ~ Simone Schwarz-Bart

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