Pumpkin Crunch
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
  • 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
  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, milk, sugar, salt, cinnamon, ginger, cloves and eggs.
  3. Pour into a 9x13" pan that has been sprayed with non-stick spray.
  4. Sprinkle cake mix over the top of filling, then pecans, and drizzle with melted butter.
  5. Bake at 350 degrees for 1 hour.
  6. It will hold together best if you let it sit for another hour before serving.
  7. Serve with ice cream or whipped cream.
*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/