This dessert won me over from my dislike of pumpkins and pumpkin flavored foods. Well, that is not entirely true as this is pretty much the only food I like that involves pumpkins. I will eat a piece of pumpkin pie if it's the only dessert in the room and if it is refrigerator cold. Anyway, you get the point. I don't like pumpkin. I signed up to make this dessert for our Thanksgiving meal with friends without even having the recipe. I realized a week ago that I better call my mom. She gladly passed it on and here it is for you:
Pumpkin Crunch
1 box yellow cake mix
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 - 1 cup pecans (depending on your love of pecans)
1 cup butter (2 sticks), melted
Whipped topping, or not
Preheat oven to 350 degrees. Grease bottom of 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into 13" x 9" pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake @ 350 degrees for 50-55 minutes or until brown. Cool. Serve chilled. Top with whipped topping, if desired.
