Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.
During the months of October and November, my family really enjoys this Pumpkin Crunch dessert recipe. It takes about 10 minutes to prepare and 50 minutes to bake.
This is a really nice dessert to serve at your Halloween parties or after your Thanksgiving holiday meal. I often entertain here at my home during the fall months, so I will make this recipe and serve it with some wonderful fall flavored teas and coffees.
If desired, you can substitute the canned pumpkin with some fresh puree, although when I substitute, I also add in 1 teaspoon of pumpkin pie spice to give it additional flavor.
Pumpkin Crunch Recipe
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1/2 cup pecans, chopped
1 cup butter, melted
non-dairy whipped topping for garnishing
Preheat oven to 350 degrees and grease bottom of 9 x 13" pan.
Combine pumpkin, evaporated milk, eggs, granulated sugar, ground cinnamon and salt in a large bowl. Pour into your prepared baking pan.
Sprinkle dry cake mix evenly over the pumpkin batter. Top the batter with chopped pecans, then drizzle melted butter over the top.
Bake in a 350 degree oven for 50-55 minutes or until golden brown. It is important to check the center of the cake for doneness before removing it from the oven. Let it cool and then place in a refrigerator for 2 hours in an airtight container.
Serving Suggestion: We like to serve ours cold and garnished with some non-dairy whipped topping.
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