Pumpkin Crunch

Name: Pumpkin Crunch
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6-8
Ingredients: 1(16oz) can(s) pumpkin puree; 1(12oz) can(s) evaporated milk; 4 large eggs; 1 1/2 c sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ground ginger; pinch cloves; 1 tsp salt; 1/2 box yellow cake mix; 1 c chopped pecans; 1 c melted butter

By Amy James
@ajames76

My mom made this and I couldn't stop eating it so I thought I would share and my children also loved it.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

1(16oz) can(s)

pumpkin puree
1(12oz) can(s)

evaporated milk
4 large

eggs
1 1/2 c

sugar
1 tsp

cinnamon
1/4 tsp

nutmeg
1/4 tsp

ground ginger
pinch

cloves
1 tsp

salt
1/2 box

yellow cake mix
1 c

chopped pecans
1 c

melted butter
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How to Make Pumpkin Crunch

Step-by-Step

Line a 13x9 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together pumpkin, milk,eggs, sugar and spices until well combined. Pour into prepared baking dish.
Sprinkle the top with the yellow cake mix. We used half of the box, but more can be used if desired. Then sprinkle with pecans. Pour melted butter over top.
Bake for 60-70 minutes or until top is lightly browned and the custard is set. Serve warm or cold> Store in refrigerator.

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