PUMPKIN CRUNCH
This is sooo good!! Pumpkin pie filling without the crust, with a crumb topping. VERY rich, but oh so good!! The original recipe is old, my mother obtained it from a friend in Washington. I did find others on here but not exactly the same as this one.
Provided by Pvt Amys Mom
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mix Pumpkin, evaporated milk, sugar, eggs and spices together.
- Pour into greased 9x13 pan.
- Sprinkle yellow cake mix over the top of pumpkin mixture.
- Drizzle melted butter over the top of the cake mix. (All this butter makes it very rich, you can use 1/2 cup butter if it is a concern).
- Sprinkle chopped nuts evenly over the top.
- Bake at 350 degrees for 50-60 mins
- Cool.
- (Original recipe says to turn over and remove from pan, like an upside down cake, but we don't, we just leave it in the pan).
- Serve with a dollop of cool whip (Yummo!).
Nutrition Facts : Calories 520.2, Fat 29.6, SaturatedFat 13, Cholesterol 102.6, Sodium 513, Carbohydrate 58.7, Fiber 2, Sugar 36.3, Protein 7.9
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