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.)