Site hosted by Build your free website today!


Main Page

Craft Archive Menu


Pumpkin Crunch
Leanne, Texas

  • 1 15 oz can pumpkin 

  • 1 12 oz can evaporated milk 

  • 3 eggs 

  • 1.5 c sugar 

  • 4 tsp pumpkin pie spice 

  • 1/2 tsp salt 

  • 1 box yellow cake mix 

  • 1 c chopped pecans 

  • 1 c butter (melted) 

Preheat oven to 350 degrees.  Grease 13 x 9 pan.  

Combine first 6 ingredients. Pour into pan.  

Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans.  

Drizzle with melted butter.  

Bake 50-55 minutes or until golden brown (watch the pecans as they tend to burn with the butter...sometimes I add them half-way through the cooking time).  

Serve with whipped cream.  Refrigerate leftovers.  Serves 16


1-2-01 tgraydesigns
Copyright 2000  t gray The Mother Load  All rights reserved.



Be sure to read our Submission Requirements & Terms of Service.

 Contact us  about The Mother Load    advertise here!

10-07-02 tgraydesigns
Copyright 2000-2002