This is the recipe that made me realize that I liked pumpkin. My Mom made this years ago and wouldn't tell us what it was until we tried it. We all loved it and then she told us it was made from pumpkin. I would have never tried it if I knew it had pumpkin in it!
I made this last week and took it to work. It was a huge hit. Everyone wanted the recipe. This is so quick and easy to make. It would make a perfect ending to a fabulous Thanksgiving feast next week.
Pumpkin Crunchadapted from Candlelight and Wisteria, page 278
- 1 15oz can pumpkin
- 1 12-oz can evaporated milk
- 1 cup sugar
- 1 tsp pumpkin spice
- 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
Preheat oven to 350.
Mix pumpkin, milk, sugar, pumpkin spice 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.
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