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Shoo-Fly Pumpkin Crunch Recipe

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This recipe for Shoo-Fly Pumpkin Crunch is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four eggs beaten
One 16-ounce can of pumpkin
One 12-ounce can of Milnot
Four teaspoons pumpkin pie spice
One-teaspoon vanilla extract
1 and a half cups sugar
One box yellow cake mix
Three-fourths cup melted butter
One cup chopped pecans
Directions:
Directions:
Beat eggs well and add next five ingredients. Pour into ungreased 9x12-baking dish…I do spray a little PAM in there. Sprinkle yellow cake mix over pumpkin mixture. Drizzle melted butter over cake mix. Sprinkle chopped pecans on top. Bake in a preheated 325-degree over for 1 ¼ hours. Check after one hour (done if knife comes out clean). Serve with a dollop of whipped cream on top and sprinkle with nutmeg if so desired!

 

 

 

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