Monday, November 17, 2008

Pumpkin Crunch

I didn't know I liked pumpkin until I tried this dessert. It is really good. We call it "Aubie Crunch" during football season since it is orange.

Pumpkin Crunch

1 15oz can pumpkin
1 12-oz can evaporated milk
1 cup sugar
1/2 tsp cinnamon
3 eggs
1 18.25 oz box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 12oz container cool-whip
8 oz cream cheese, softened
1/2 cup confectioners sugar

Mix pumpkin, milk, sugar, cinnamon and eggs and pour into 9x13 baking dish. Sprinkle cake mix on top. Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter. Bake at 350 for one hour. Let cool completely. Beat cool-whip, cream cheese and confectioners sugar together and spread on top.

Recipe from Candlelight and Wisteria, page 278

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