Pumpkin Crunch

Pumpkin Crunch

Fall is my favorite time of the year. Cooler weather inspires me to get in the kitchen and bake.

Here is a yummy recipe I hope you will enjoy!

Pumpkin Crunch
15 oz can pumpkin; or, 2 cups fresh pumpkin puree
12 oz evaporated milk (or you can use cream)
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons cinnamon
1 box dry cake mix (yellow, white, or spice cake)      *I use a gluten free cake mix
1 cup melted butter
1 cup chopped walnuts or pecans
Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Spread mixture evenly in a lightly greased 9 x 13 baking pan.
Sprinkle dry cake mix evenly over pumpkin mixture.  If using nuts, sprinkle them evenly over the dry cake mix.  Pour the melted butter evenly over the top of everything.  Do not stir.
Bake at 350 degrees for 50 to 60 minutes, until top is browned. Remove from oven and cool before serving.
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