EVERYONE'S FAVORITE!

Pumpkin CRUNCH

BY

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 defrosted container

INSTRUCTIONS

  1. Preheat oven to 350° 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.
  2. 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.
  3. 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.
  4. 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.