Pumpkin Crunch
From chefmeow 14 years ago
- 60 minutes to make
- Serves 12
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanchez Estate in Marshall, Texas in 1981.
Ingredients
- 16 ounce can pumpkin shopping list
- 13 ounce can evaporated milk shopping list
- 2 teaspoons pumpkin pie spice shopping list
- 4 eggs shopping list
- 1-1/2 cups granulated sugar shopping list
- 1 yellow cake mix shopping list
- 2 sticks butter melted shopping list
- 1 cup chopped pecans shopping list
How to make it
- Combine first 5 ingredients and pour into ungreased rectangular baking pay.
- Sprinkle dry cake mix over top and drizzle with melted butter.
- Top with pecans and bake 1 hour at 350 then serve hot or cold with whipped topping.
- Refrigerate leftovers.
The Rating
Reviewed by 10 people-
This stuff rocks! Have had it and now I have the recipe!
clbacon
in Birmingham loved it
-
Fantastic post; my oldest loves pumpkin!!
m2googee
in Tomball loved it
-
Very yummy! This will definitely be part of our Thanksgiving dessert buffet this year. Five forks from me!
mrsc543
in North Reading loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "