This is the first week in our slew of awesome pumpkin recipes. Panicking about the canned pumpkin shortage? Don’t with my How to Cook a Pumpkin From Scratch recipe HERE. Thanks to my friend Holly for this Pumpkin Crunch Recipe.
Ingredients
- 15 oz can pumpkin
- 12 oz can evaporated milk
- 3 eggs
- 1 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Mix all ingredients together and put in a greased 13 x 9 inch pan and top with the following ingredients:
1 yellow cake mix
1 cup chopped pecans
1/2 cup melted butter
Bake at 350 for 50 minutes or until middle is done (clean when inserting a knife). Serve warm with whipped topping. Yummy!
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