Pumpkin Crunch with PinkyMa’s Kitchen

PinkyMa’s Kitchen



Pumpkin Crunch

  • 1 16oz can solid pumpkin
  • 1 12oz can evaporated milk
  • 3 Eggs 1 cup sugar
  • 1.5 tsp cinnamon
  • 1 Pkg yellow cake mix
  • 1.5 sticks melted butter
  • 1 cup chopped pecans
  1. Preheat oven 350
  2. Mix pumpkin, milk, eggs, sugar and cinnamon.
  3. Pour into 9X13 pan
  4. Sprinkle cake mix on top
  5. Pour butter over cake mix
  6. Top with pecans
  7. Bake 45-55 minutes




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