Pumpkin Crunch
By
Amy James
@ajames76
1
My mom made this and I couldn't stop eating it so I thought I would share and my children also loved it.
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
How to Make Pumpkin Crunch
- 1Line a 13x9 pan with parchment paper. Preheat oven to 350 degrees.
- 2In a large bowl, beat together pumpkin, milk,eggs, sugar and spices until well combined. Pour into prepared baking dish.
- 3Sprinkle 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.
- 4Bake for 60-70 minutes or until top is lightly browned and the custard is set. Serve warm or cold> Store in refrigerator.
About Pumpkin Crunch
Course/Dish: Cakes
