Pumpkin Crunch

Pumpkin Crunch

                               

Ingredients:

                       1 16 oz. can solid pack pumpkin

            1- 12 oz can evaporated milk

            3 eggs

            1 cup sugar

            3 tsp pumpkin pie spice

            ½ tsp. Salt

Topping:       1 Spice Cake Mix(If you don't like as much spice use yellow,
                         butter or pecan cake mix)

                      1 cup chopped pecans ( not everyone in my family likes pecans.
                         I put them on one end.)

          1 cup melted margarine or butter ( I use 2/3 cup)

Preheat oven to 350 degrees. Grease bottom of 9x13 inch pan.

Combine eggs and sugar, and then gradually add the evaporated milk, pumpkin and spices in a large bowl.

Pour the pumpkin mixture in greased pan.

Sprinkle dry cake mix evenly over pumpkin, (DO NOT STIR) then the pecans.

Drizzle butter over the top.

Bake 350 for 45-50 minutes or until golden. Cool completely.

(Optional)  Serve with whipped topping.

Refrigerate leftovers. (I prefer it cold).