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Pumpkin Pudding Crunch Recipe

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This recipe for Pumpkin Pudding Crunch is from The Northeast First Friday Club 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:  
1 large can pumpkin puree
3 large eggs
1 large can evaporated milk
1 c sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 box yellow cake mix
2 sticks salted butter
Directions:
Directions:
Pre-heat oven to 350º. In a large bowl mix pumpkin puree, eggs, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Stir until mixed together. Pour the mixture into a 9x13 baking dish, then sprinkle the dry yellow cake mix over it, like a topping. Melt butter, drizzle over the top. Bake for one hour at 350º and then cool for one hour in the fridge before serving. Serve up with a dollop of whipped cream, some cinnamon, and some fresh mint.

 

 

 

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