If you haven’t tried Pumpkin Crunch, you are in for a treat. This is an all time favorite at our scrapbook club. The recipe comes from one of our members, Debbie and we always request it in the fall. The good news is it is very easy to make. The bad news is I am sure it is loaded with calories. Trust me, it is worth every step you will have to do on the treadmill after you try it. I made it for the ladies at my “Stamp a Stack”, but I did share it with two of my “Quilties”. I have everyone hooked.
You will need:
1 large can of pumpkin (not pumpkin mix)
1 tsp of salt
1 tlbs of cinnamon
1 cup of sugar
1 14oz can of sweet condensed milk
1 yellow cake mix (dry)
1 cup chopped pecans
2 sticks of butter (melted)
You will notice that I have a small can of pumpkin, I had two small cans and the difference was only 1 oz so I used two small.
Mix together : eggs, pumpkin, sugar, salt, cinnamon and milk
Pour into a greased 9 x 13 pan .
Now sprinkle the dry yellow cake mix over the mixture.
Bake at 350 for 50-55 min until golden brown. Top with Cool Whip.