Family Favorite

Pumpkin Crunch
Ingredients
• 1 large (29 ounce can) pumpkin (not pie filling)
• 1 (12 ounce) can evaporated milk (switched to using rice milk)
• 3 large eggs
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg (omitting)
• 1 teaspoon salt
• 1 (18 1/4 ounce) package cake mix, (use yellow or white cake) (using a homemade cake mix with palm shortening)
• 1 cup melted butter I only use with salted butter the salted butter gives extra "bite"
• 1 cup chopped pecans or walnuts (optional) we don't make it with nuts
• whipped cream
Directions
Set oven 350 degrees F.
Grease a 13 x 9-inch baking pan.
In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt; mix until well combined.
Pour into prepared baking pan.
Sprinkle the cake mix evenly over the top of the pumpkin mixture.
Drizzle the melted butter or margarine evenly over the top.
Sprinkle the chopped nuts over the cake mix.
Bake for about 55-60 minutes (do not bake more than 80 minutes).
Serve cool or, serve with whipped cream