Pumpkin Crunch

If you are looking for a change from the usual pumpkin pie this Thanksgiving, give this recipe a try. It was served last month at coffee fellowship following church and I had to have the recipe. It might be the best pumpkin recipe I've ever tasted.

PUMPKIN CRUNCH

1 pkg yellow cake mix
1 large #6 can pumpkin (or 2 small cans)
1 12 oz. can evaporated milk
3 or 4 eggs (depending on size) I used 3 large ones
1 ½ c. sugar
4 tsp. pumpkin pie spice or 2 tsp cinnamon + ½ tsp nutmeg
½ tsp. salt
1 cup chopped pecans
1 cup melted margarine (2 sticks)
Whipped topping

Mix pumpkin, eggs, sugar, spices, milk. Pour into 9 x 13 greased pan. Sprinkle dry cake mix evenly over pumpkin. Top with pecans. Drizzle with melted butter. Bake 350 degrees 50-55 minutes or until golden brown. Serve with whipped cream.


Since then I've been seeing the recipe all over blog-land so maybe I'm the last person on earth to learn of this recipe. Anyway...you should try it...it's yummy!