Pumpkin Crunch - cooking recipe

Ingredients
    1 box yellow moist cake mix (not the pudding kind)
    1 (16 oz.) can pumpkin
    1 (14 oz.) can evaporated milk
    3 eggs, beaten
    1 1/2 c. sugar
    4 tsp. pumpkin pie spice
    1 tsp. salt
    1 c. pecans, finely chopped
    1 c. margarine, melted
    1 container Cool Whip
Preparation
    Spray a 9 x 13-inch pan with cooking spray. In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Beat until mixed with a whisk. Pour into the pan. Sprinkle the top with the dry cake mix. Sprinkle with pecans. Pour margarine evenly over top and to the edges of the pan. Bake at 350\u00b0 for about 1 hour or until the top is browned and the middle is set. Serve warm or cold. Top with Cool Whip when served.

Leave a comment