At this time of year, I love to try out anything pumpkin. This recipe is one of my all time favorites. There are a lot of variations on this same theme, but whenever make this I am assured that this is the best pumpkin crunch out there.
- 15 oz. can of pumpkin
- 1 1/2 cups sugar
- 3 eggs
- 12 oz. can evaporated milk
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 1/2 sticks butter
Mix pumpkin, sugar, eggs, evaporated milk, salt, and cinnamon together. Pour into a greased 9×13 pan. Sprinkle cake mix over filling and top with pecans.
Drizzle with melted butter.
Bake at 350* for 40 minutes. Serve warm or at room temperature. It’s delicious by itself or with whipped cream or vanilla ice cream.