Pumpkin Crunch


Easy dessert with pumpkin goodness. They will love it.

1 can (29 oz.) pumpkin, solid pack
12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Combine above ingredients; pour into greased 13 x 9 pan.

1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix
1/2 cup chopped pecans - sprinkle over cake mix
1 cup butter - melt and drizzle over all

Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.

This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )

Picture Food Network

Yum


CONVERSATION

6 comments:

Beverly Roderick said...

Thanks for sharing your pumpkin crunch recipe with us at Snickerdoodle. Pinning to my fall treats board.

AnnMarie aka Vintage Junkie aka NaNa said...

This is my kind of pumpkin dessert! Thanks for sharing the recipe!

Miz Helen said...

This dessert will be delicious and so easy! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen

twochicksandamom/donna said...

Just wanted to let you know that Two Chicks and a Mom featured your delicious recipe at Snickerdoodle link party this week--so tasty looking! Pinned to our Features board, too.
http://twochicksandamom.blogspot.com/2017/10/snickerdoodle-link-party-and-fall.html

L and L Bass said...

Thank you ladies! What a nice surprise Donna. You made my day.

The Charm of Home said...

Thanks for sharing at Home Sweet Home!

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