Pumpkin Crunch

Need a dessert easier than pie? 

Everyone will ooh and aah about Pumpkin Crunch that goes together in a jiff, so you can enjoy time with family and friends.

Whip up your filling...just like pie...

top with a cake mix, pecans, drizzle with butter, the easier part! Bake for one hour...

Top with ice cream...

or our favorite, a swirl of whipped cream. Serve with lots of love and thanksgiving.

Pumpkin Crunch

• 1 (29 oz.) can pumpkin
• 1 can evaporated milk
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 4 eggs
• 1 yellow cake mix*
• 3/4 cup butter, melted
• 1-1/2 cups pecans, chopped
• ice cream or whipped cream

Preheat oven to 350 degrees. Combine pumpkin, milk, sugar, salt, cinnamon, ginger, cloves and eggs. Pour into a 9x13" pan that has been sprayed with non-stick spray. Sprinkle cake mix over the top of filling, then pecans, and drizzle with melted butter. Bake at 350 degrees for 1 hour. It will hold together best if you let it sit for another hour before serving. Serve with ice cream or whipped cream. Makes 16 to 20 generous servings.

*Note: For family and friends that require gluten free desserts, this one is perfect.  Use a gluten free mix, (I like Betty Crocker) and really no one else would ever know!

Thanks to all of my SWB friends!

Happy Thanksgiving to all of you.