Real Recipes From Real Home Cooks ®

pumpkin crunch

a recipe by
Stephany Howell
Inkster, MI

This recipe was given to me by a friend several years ago. Whenever I make it someone asks me for the recipe, so here it is. It is easy to make, almost foolproof and delicious ...try it!

serves 12-36
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin crunch

  • 1 can
    15 oz pumpkin (not pie mix)
  • 1 can
    12 oz evaporated milk
  • 3
  • 1 1/2 c
  • 1 tsp
    vanilla flavoring
  • 1 tsp
  • 1 box
    yellow cake mix(i but cheapest i can find)
  • 1/2 c
    chopped pecans
  • 1 c
    butter, melted

How To Make pumpkin crunch

  • 1
    Mix pumpkin, evaporated milk,eggs, sugar, cinnamon and vanilla in a large mixing bowl,
  • 2
    Pour in a well greased 9X13 baking pan, spread cake mix over mixture, then pecans, then drizzle melted butter on top. Bake at 350 degrees for 55-60 minutes or till golden brown.
  • 3
    Cool 2-4 hours, can be served with ice cream, cool whip or plain...enjoy!