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Tuesday, October 31, 2006

Pumpkin Pie Crunch

I told you I love Fall.
I love Fall recipes, with pumpkin.
This stuff is heavenly. My friend Jen White passed it on to me, and I'm so glad she did. So I'm passing it on to you.
Even if you think you don't like pumpkin, you could like this. You know why? Because it has a cup of melted butter on it. No matter what you make, if it has that much butter on it, it's good.
Are you ready?

1 can pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1-1/2 cups sugar
4 t pumpkin pie spice
1/2 t salt
yellow cake mix (butter recipe is best)
1 cup chopped pecan bits
1 cup melted butter
Vanilla Cool Whip

Grease a 9 x 13 pan.
Combine pumpkin through salt in a large bowl.
Pour it into the pan.
Pour cake mix over it evenly.
Sprinkle pecans on top.
Then drizzle the butter over it, and bake at 350 for 50-55. Golden bubbly.
Serve with Cool Whip, and I have paired it with the Vanilla Cool Whip, which is a heavenly combination. I think Vanilla Cool Whip was made specifically for this dessert.
If you make it, or eat it, tell me if you like it.


JudyD. said...

Mmmm...that sounds good! Maybe I'll try it!

Kathryn Berilla said...

butter and cool whip...it doesn't get much better than that.
Thanks for sharing

Erin said...

I was a huge fan of the Pumpkin Pie Crunch last night! Thanks for letting us spend the evening with your adorable family! We had a great time.

Anonymous said...

That cake was SOOO good! I am definitely making that again soon!

Pauline said...

I made the pumpkin-pie crunch for our HOPE group, it was good! I used our pumpkin guts from the Jack-o-Lantern we carved. I boiled and whipped the guts, it was a diffrent consistency than the can pumkin, but still good. Thanks for sharing I love those easy recipies.


Master Kaycee said...

This really is the best stuff ever!