Pumpkin crunch
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pumpkin; (1 lb. 13 oz.) can |
| 13 | ounces | Evaporated milk |
| 3 | Eggs; slightly beaten | |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | pack | Yellow cake mix |
| 1 | cup | Pecans; choppedc |
| ¾ | cup | Margarine melted |
Directions
Blend together all put last 3 ingredients and beat well. Pour the pumpkin mixture into a lightly greased 9x13 in. pan. Sprinkle the dry yellow cake mix and 1 cup of chopped nuts over the top of the pumpkin mixture. Drizzle melted margarine over everything. Bake at 350 degrees for 50 minutes.
Originally posted by: JUDY MORRIS (HNMK22A) Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999