PUMPKIN CRUNCH

 This is another one of the desserts I made for Pastor Appreciation Day at our church. The first one I shared was . I have seen other crunch recipes, but this one was a little different. It was so easy to make and looked delicious finished.

It is another recipe from my latest addition to my cookbook collection entitled Given to Hospitality II, another collection of recipes from the ladies of the Ozark Mennonite Church and School. It was attributed to LaVonne Overbolt.

PUMPKIN CRUNCH

1       (16-oz) can solid packed pumpkin

1       (12-oz) can evaporated milk

3       eggs

1-1/2 cups sugar

1/2    teaspoon salt

4       teaspoons pumpkin pie spice

.....................................

1        box yellow cake mix (I used a white cake mix)

1        cup chopped pecans

1        stick (1/2 cup) butter, melted

Cool Whip or ice cream

Preheat oven to 350 degrees F. Grease or spray a 9 x 13" pan. Set aside.

In a large bowl, combine all ingredient (first five).

Stir until smooth with a whisk.

Pour into prepared pan.

Sprinkle dry cake mix over top.

(Make sure you don't have any large lumps.)

Swirl into mixture.

Top with nuts.

Drizzle with butter.

Bake for 50 to 55 minutes. Cool in pan on wire rack.

Serve with Cool Whip or ice cream. Refrigerate leftovers.