pumpkin crunch

Name: Pumpkin Crunch
Prep time: 15 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) yellow cake mix; 1 (15oz) can(s) solid pack pumpkin; 1 can(s) evaporated milk; 3 large eggs; 1 1/2 cup(s) sugar; 2 teaspoon(s) pumpkin pie spices; 1/2 teaspoon(s) salt; 1/2 cup(s) pecans, in pieces; 1 cup(s) butter, melted

(1 RATING)

108 Pinches 1 Photo

Aleta Hepp

Louisville, KY

Updated on Apr 7, 2012

I found this recipe on a carton of eggs and the first time I made it my grandpa loved it so much that I make it every Thanksgiving.

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This is one I made using a Gluten-Free cake mix and no nuts for the food allergy members of the family.

prep time 15 Min

cook time 55 Min

method Bake

yield 12-15 serving(s)

Ingredients

1 box yellow cake mix
1 (15oz) can solid pack pumpkin
1 can evaporated milk
3 large eggs
1 1/2 cups sugar
2 teaspoons pumpkin pie spices
1/2 teaspoon salt
1/2 cup pecans, in pieces
1 cup butter, melted

How To Make pumpkin crunch

Step 1

Preheat oven to 350 degrees F. Grease a 9 X 13 glass baking dish.

Step 2

Combine pumpkin, milk, eggs, sugar, pie spice, and salt in large bowl. Pour into baking dish.
Step 3

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans, and drizzle with melted butter.
Step 4

Bake at 350 for 50 - 55 minutes, or until golden brown. Cool completely. Serve with whipped cream for topping.
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