Tuesday, November 23, 2010

Pumpkin Crunch

This was served by Brooke at her recent Willow House party. We all enjoyed its sweetness and crunch as we sat around the fire and visited. This was a holiday favorite around Brooke's home as she grew up, and she kindly agreed to share the recipe with us. Thanks, Brooke!

Pumpkin Crunch

16-ounce canned pumpkin
1/2 tsp cinnamon
1 can evaporated milk
1 cup sugar
3 eggs

Mix all ingredients and pour into a 9"x13" pan sprayed with Pam

Sprinkle a yellow cake mix on top
Pour 1-1/2 sticks of butter over the cake mix
(Optional: add 1 cup nuts on top halfway thru baking time)

Bake at 350 degrees for 1 hour.

Serve with cool whip on top, if desired.

(Note: it was still warm when Brooke served it at her design workshop -- so yummy! Easier than pie, and just as good.)


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