Pumpkin Crunch



  1. 1 (16 oz.) can pumpkin or 2 c. fresh pumpkin
  2. 1 (12 oz.) can evaporated milk
  3. 3 eggs
  4. 1 1/4 c. granulated sugar
  5. 1 Tbsp. plus 1 tsp. pumpkin pie spice
  6. 1 pkg. yellow cake mix
  7. 3/4 c. butter or margarine, melted
  8. 3/4 c. chopped pecans (optional)
  9. whipped topping (for garnish; optional)


  1. Preheat oven to 350°. Grease the bottom of a 9 x 13-inch baking pan. Combine and thoroughly blend the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Pour into baking pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter or margarine over the top of the dry cake mix and follow with the pecans (optional). Bake 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out clean.