Friday, May 15, 2015

Pumpkin Crunch

Easy dessert with pumpkin goodness. They will love it.

1 can (29 oz.) pumpkin, solid pack
12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Combine above ingredients; pour into greased 13 x 9 pan.

1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix
1/2 cup chopped pecans - sprinkle over cake mix
1 cup butter - melt and drizzle over all

Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.

This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )


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