Pumpkin Crunch

Ingredients

• • 1 (15 ounce) can pumpkin puree unsweetened or 2 Cups homemade pumpkin puree.

  • 1 (12 fluid ounce) can evaporated milk

  • 3 eggs

  • 1 1/2 cups white sugar

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1 teaspoon salt

  • 1 (18.25 ounce) package yellow cake mix

  • 1 cup chopped pecans

  • 1 cup butter, melted

  • (8 ounce) container frozen whipped topping, thawed

 Directions

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.

  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.

  3. Mix well, and spread into the prepared pan.

  4. Sprinkle cake mix over the top of the pumpkin mixture, and pat down.

  5. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.

  6. Bake for 55 - 60 minutes, top will be browned.

  7. Top with whipped topping when ready to serve.