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PUMPKIN CRUNCH Recipe

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This recipe for PUMPKIN CRUNCH is from COVENANT EATS 2015 CHURCH 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:  

1 lg can pumpkin
12 oz evaporated milk
3 eggs
1&1/2 c sugar
2 tsp. pumpkin pie spice
1 box cake mix (yellow or butter flavor)
1 c chopped pecans
1 c butter melted

Topping--
8 oz cream cheese, softened
1/2 c powdered sugar
3/4 c cool whip
Directions:
Directions:
Prepare a 9x13 pan by fitting a piece of wax paper along the inside and up the sides. Cut the paper diagonally at each corner to help it fit better. Mix pumpkin, milk, eggs, sugar, and pie spice and pour into wax papered pan. Evenly shake the cake mix over pumpkin mixture. Top with pecans, making sure to gently press them into the cake mix. Finally, spoon melted butter over pecans. Bake at 350º for 50-60 minutes or until golden brown on top and firm to touch. Let cool for 15 minutes. While cooling, mix topping together and set aside. Place cookie sheet over pan and carefully flip over. Peel wax paper off and top with cream cheese topping.
Number Of Servings:
Number Of Servings:
12

 

 

 

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