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
- Preheat oven 350
- Mix pumpkin, milk, eggs, sugar and cinnamon.
- Pour into 9X13 pan
- Sprinkle cake mix on top
- Pour butter over cake mix
- Top with pecans
- Bake 45-55 minutes