Tuesday, November 18

Pumpkin Pie Crunch

I know when a dish is a big hit at my house because it disappears before the pan has even had a chance to cool. This great recipe from my friend, Sherry, is one of the best--and easiest--new recipes I've tried in a long time.

I took my camera down to the kitchen because this looked so great in the pan, but it was gone--seriously--before I could snap a picture!

Pumpkin Pie Crunch

16 oz. can pumpkin
12 oz. evaporated milk
3 lg. eggs
1 1/2 cups sugar
1/2 t. salt
4 t. pumpkin pie spice
2 t. cinnamon
1/4 t. ginger & cloves
1/2 t. nutmeg
1 pkg. yellow cake mix
1 cup chopped nuts (opt.)
1 cup melted butter

Preheat oven to 350. Grease 9"x13" pan. Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake for 50-55 minutes or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers.

1 comment:

Sherry said...

I'm so glad you liked the recipe. It's so yummy!

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