Pumpkin Crunch Easy as a Boot!!

Got another one for you all, this one too I haven't tried but you know it has got to be gooood.  And easy to boot.  I am all about easy!!!!  Lets get to cooking girls.  Don't worry about those thighs and butts we will worry next year!!!  

 

                                                                                                                                                                         

Love you all      

Von

Pumpkin Crunch

This is the recipe that made me realize that I liked pumpkin. 

 My Mom made this years ago and wouldn't tell us what it was until we tried it. 

 We all loved it and then she told us it was made from pumpkin.  

I would have never tried it if I knew it had pumpkin in it!  

I made this last week and took it to work. 

 It was a huge hit.  Everyone wanted the recipe.  This is so quick and easy to make. 

 It would make a perfect ending to a fabulous Thanksgiving feast next week.

Pumpkin Crunch

adapted from Candlelight and Wisteria, page 278
(Printable Recipe)

1 15oz can pumpkin
1 12-oz can evaporated milk
1 cup sugar
1 tsp pumpkin spice
3 eggs
1 18.25 oz box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 12oz container cool-whip
8 oz cream cheese, softened
1/2 cup confectioners sugar

Preheat oven to 350.

Mix pumpkin, milk, sugar, pumpkin spice and eggs and pour into 9x13 baking dish.
 Sprinkle cake mix on top.
Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter.
 Bake at 350 for one hour.
Let cool completely. Beat cool-whip, cream cheese and confectioners sugar
 together and spread on top.