Pumpkin Crunch by Ginger
Every fall I get asked about my Pumpkin Crunch Recipe. So I decided to post it here so everyone can have it.
It’s SOOO easy, and a great substitute for pumpkin pie for Thanksgiving or Christmas. It’s always a big hit!
- 1 box yellow cake mix
- 1-15 oz. can solid pack pumpkin
- 1-12 oz. can evaporated milk
- 3 eggs
- 1 1/2 c. sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. chopped pecans
- 1 c. butter, melted
- Cool Whip
Preheat oven to 350 degrees. Grease bottom of a 9×13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into pan. Sprinkle DRY cake mix evenly over pumpkin mixture. Top with pecans. (I always put pecans just on half because of allergies.) Drizzle melted butter over pecans. Bake at 350 for 50-55 minutes or until golden brown.
I always let it cool and serve it chilled. But it’s also good served warm . . . your choice!
Top with whipped topping when served.