So here is my version of Pumpkin Crunch.
- 1 Large Can Pumpkin with spices added
- 1 Can Evaporated Milk
- 1 Cup Sugar (for healthier version use 1/2 C Sugar)
- 1/2 teaspoon Cinnamon
- 3 Eggs beaten
- 1 teaspoon Pure Vanilla
- 1 Box Spice Cake Mix
- 2 Sticks of Butter melted (Paula Dean would be happy ;)
- 1 Cup or more of chopped Pecans
Additional Topping Optional:
- 1 - 8 oz package of Cream Cheese (or low fat)
- 1 Cup Cool Whip
Preheat Oven to 350 degrees.
Prepare a 13 x 9 metal pan (preferred over glass if you have one) by spraying with non-stick cooking oil.
In large mixing bowl combine pumpkin, evaporated milk, sugar, cinnamon, vanilla and beaten eggs. Mix well using a whisk. Pour into prepared pan.
Sprinkle one box of Spice Cake Mix on top of uncooked pumpkin mixture. Drizzle with melted butter. Then sprinkle with chopped pecans.
Bake at 350 for one hour until set and nuts nicely browned.
Combine Cream Cheese and Cool whip, mix well, spread over top of cooked Pumpkin Crunch (we prefer just plain old whip cream on top).
Serve warm for best results. If you liked the Karen B's Homemade Carmel Apple Bread Pudding recipe your gonna LOVE this one!