Wednesday, November 3, 2010

Pumpkin Crunch

A requirement at our Thanksgiving table, this is one of those recipes that has you using 14 other recipes trying to describe it... it's kind of like pumpkin pie, or cobbler, but not really, and sorta like pecan pie, but with pumpkin... when really, it is an awesome dessert in a class all it's own!  If you love pumpkin, pecans, butter (who doesn't) and cake, you're in luck. This recipe has it all, is super simple to make, and is always met with rave reviews! 

Pumpkin Crunch
1 box butter pecan cake mix (yellow will also work)
1 (15 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 -1 cup chopped pecans (or more)
1 cup salted butter, melted

Whipped cream, ice cream or whipped topping.

Oven 350. Lightly greased 9 x 13 pan.

Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl.  Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

Drizzle melted butter over pecans.

Bake at 350 for 40-45 minutes, or until light golden brown. Serve warm* or chilled with whipped topping.

*Thanks to Megan for bringing it to small group last night, giving me credit for the recipe, and prompting me to finally get it on the blog!  And it was SOOO yummy (I think I've been over cooking mine)!  Mmmm... yummy!

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