Pumpkin Crunch

Main.PumpkinCrunch History

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December 31, 2009, at 08:38 AM EST by Joel McLaughlin -
Changed lines 9-11 from:

1 (12 fluid ounce) can

   evaporated milk
to:

1 (12 fluid ounce) can evaporated milk

Changed lines 19-21 from:

1 (18.25 ounce) package

   yellow cake mix
to:

1 (18.25 ounce) package yellow cake mix

Changed lines 25-27 from:

1 (8 ounce) container frozen

   whipped topping, thawed
to:

1 (8 ounce) container frozen whipped topping, thawed

Changed lines 29-42 from:

1 Preheat oven to 350 degrees F (175 degrees C). Lightly

   grease one 9x13 inch baking pan.

2 In a large bowl, combine pumpkin, evaporated milk,

   eggs, sugar, pumpkin pie spice, and salt. Mix well, and 
   spread into the prepared pan.

3 Sprinkle cake mix over the top of the pumpkin mixture,

   and pat down. Sprinkle chopped pecans evenly over the cake 
   mix, then drizzle with melted margarine.

4 Bake for 60 to 80 minutes, or until done. Top with

   whipped topping when ready to serve.
to:

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.

2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

3 Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

4 Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Added line 38:
December 31, 2009, at 08:36 AM EST by Joel McLaughlin -
Added lines 1-47:

Pumpkin Crunch

Great for a alternative to boring Pumpkin Pie. This is VERY RICH! YOU WILL GET FAT if you eat this alot! - Joel McLaughlin

Ingredients

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can

   evaporated milk

4 eggs

1 1/2 cups white sugar

2 teaspoons pumpkin pie spice(I use just 2 tsp of cinnamon)

1 teaspoon salt

1 (18.25 ounce) package

   yellow cake mix

1 cup chopped pecans

1 cup margarine, melted

1 (8 ounce) container frozen

   whipped topping, thawed

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly

   grease one 9x13 inch baking pan.

2 In a large bowl, combine pumpkin, evaporated milk,

   eggs, sugar, pumpkin pie spice, and salt. Mix well, and 
   spread into the prepared pan.

3 Sprinkle cake mix over the top of the pumpkin mixture,

   and pat down. Sprinkle chopped pecans evenly over the cake 
   mix, then drizzle with melted margarine.

4 Bake for 60 to 80 minutes, or until done. Top with

   whipped topping when ready to serve.

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