Pumpkin Crunch
INGREDIENTS
Filling:
- Pumpkin puree: 1 can (15 ounces)
- White sugar: 1 level cup
- Pumpkin pie spice: 1 1/2 teaspoons
- Table salt: 1/4 teaspoon
- Evaporated milk: 1 can (12 ounces)
- 3 large eggs (whisked together in small bowl)
Crunch Topping:
- Yellow cake mix: 1 box
- Chopped nuts: 1 cup
- Melted butter: 2 sticks
Whipped Topping:
- 1 container, defrosted
INSTRUCTIONS
- Preheat oven to 350 degrees and set oven rack in the middle of the oven. Line a 9 X 13 baking pan with foil, making sure the foil reaches the top of the pan.
- Combine all dry ingredients — white sugar, pumpkin pie spice, and salt — in a small bowl. In a large mixing bowl or mixer, combine pumpkin puree and dry ingredients. Slowly add wet ingredients — evaporated milk and eggs — and mix well.
- Pour mixture into the foil-lined pan. Sprinkle cake mix and nuts over; then drizzle with melted butter. Bake for 50-60 minutes or until the mixture doesn’t jiggle; let cool and refrigerate overnight.
- To serve, place a large baking sheet (or serving tray) over the top of the pan and turn the entire pan upside down. Remove foil; garnish with whipped topping and light sprinkle of pumpkin pie spice and/or extra nuts.
