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    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 butter

    Recipe



    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 350ºF for approximately 50 minutes or until knife comes out clean. Serve warm with ice cream

 

 

 

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