All of the deliciousness of pumpkin pie with much more ease. It's too yummy to save for just the holidays, please enjoy 12 months out of the year!
Serves: 16-20 generous servings
Ingredients
1 (29 oz.) can pumpkin
1 can evaporated milk
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
4 eggs
1 yellow cake mix*
¾ cup butter, melted
1-1/2 cups pecans, chopped
ice cream or whipped cream
Instructions
Preheat oven to 350 degrees.
Combine pumpkin, milk, sugar, salt, cinnamon, ginger, cloves and eggs.
Pour into a 9x13" pan that has been sprayed with non-stick spray.
Sprinkle cake mix over the top of filling, then pecans, and drizzle with melted butter.
Bake at 350 degrees for 1 hour.
It will hold together best if you let it sit for another hour before serving.
Serve with ice cream or whipped cream.
Notes
*For family and friends that require gluten free desserts, this one is perfect. Use a gluten free mix, (I like Betty Crocker) and really no one else would ever know!
Recipe by Cheery Kitchen at https://cheerykitchen.com/pumpkin-crunch-2/