Thursday, December 8, 2016

Pumpkin Crunch

This is my favorite seasonal dessert. Thought I'd share the goodness ;)

1 can 15.5 oz solid pack pumpkin
1 can 12 oz. evaporated milk
3 large eggs
1 1/2 cups sugar
1 tbsp. pumpkin pie spice
1/2 tsp. salt
1 package yellow cake mix
1 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees. Grease & flour 13 x 9 inch pan.
Combine pumpkin, evaporated milk, eggs, pumpkin pie spice, and salt in large bowl. Stir until blended. 
Pour pumpkin mixture into prepped pan. Sprinkle dry cake mix evenly over pumpkin mixture & drizzle with butter.
Bake 25 minutes; remove from oven & sprinkle with pecans. Tightly cover with aluminum foil & bake for an additional 25 minutes. 
Cool & Serve.

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