easy pumpkin crunch~robynne
I do not like the texture of pumpkin pie, but love love love everything pumpkin flavored. This wonderful dessert is perfect for me! Top it with fresh whipped cream or it's wonderful warm with vanilla bean ice cream on the side. My boys don't like nuts of any kind, so I make half the pan without the pecans =) Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
prep time
10 Min
cook time
50 Min
method
Bake
yield
16-20 serving(s)
Ingredients
- 1 package butter recipe cake mix
- 8 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 - eggs
- 1 3/4 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spices
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- 1 cup melted butter
- - fresh whipped cream or cool whip
How To Make easy pumpkin crunch~robynne
-
Step 1Preheat oven to 350 F. degrees. Grease bottom of a 9X13 inch pan.
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Step 2Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, pumpkin pie spices, cinnamon and nutmeg. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans.
-
Step 3Bake for 50 minutes or until golden brown. Cool and serve with whipped cream or your favorite vanilla ice cream. Yum!
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Step 4Great for holiday gatherings and office parties!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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