Linda’s Pumpkin Crunch

pumpkin crunch dessert with cool whip on top

Items Needed:

  • 1 teaspoon Cinnamon

  • 1/2 teaspoon Salt

  • 1 cup Butter (2 sticks)

  • Whipped Topping

  • 1 package (box) Yellow Cake Mix

  • 1 can (15 oz) Solid Pack Pumpkin

  • 1 can (12 oz) Evaporated Milk

  • 3 Eggs

  • 1 1/2 cup Sugar

  • 1/2 cup Pecans (halves)

Instructions:

  1. Preheat oven to 350º F.

  2. Grease bottom of a 9x13 inch pan.

  3. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.

  4. Pour into a 9x13 inch pan.

  5. Sprinkle dry cake mix evenly over pumpkin mixture.

  6. Top with pecans.

  7. Drizzle melted butter over pecans.

  8. Bake at 350o F for 50-55 minutes, or until golden brown.

  9. Cool. Serve chilled. Top with whipped topping when served.

Linda's Pumpkin Crunch Recipe by Linda Starr