Pumpkin Crunch
Source of Recipe
Debbie King
List of Ingredients
1 large can pumpkin puree
13 ounces evaporated milk
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup sugar
1 package yellow cake mix
1 cup chopped walnuts
3/4 cup melted butterRecipe
Blend pumpkin, evaporated milk, eggs, spices and sugar. Mix very well. Pour mixture into a greased 9x13 pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle chopped nuts over the cake mix, and melted butter over all. Bake at 350�F for approximately 50 minutes or until knife comes out clean. Serve warm with ice cream
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