Pumpkin Crunch

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pumpkin crunch

pumpkin crunch

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.

pumpkin crunch

pumpkin crunch

You will need:

1 large can of pumpkin (not pumpkin mix)

3 eggs

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

pumpkin crunch

pumpkin crunch

Pour into a greased 9 x 13 pan .

pumpkin crunch

pumpkin crunch notice the Halloween card from Francie in the background

Now sprinkle the dry yellow cake mix over the mixture.

pumpkin crunch

dry mx over the mixture

pumpkin crunch

sprinlke the nuts over the mixture and then pour the butter over

pumpkin crunch

pumpkin crunch with butter

Bake at 350 for 50-55 min until golden brown.  Top with Cool Whip.

pumpkin crunch

pumpkin crunch

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