Making pumpkin crunch



1 15-ounce can pumpkin

3 eggs, beaten

1 cup evaporated milk

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

2 teaspoons cinnamon

1 box yellow cake mix

1 cup melted butter

1 cup chopped nuts

Heat oven to 350 degrees. Grease 9x13 baking pan. Mix pumpkin, eggs, milk, sugar and spices. Pour into pan. Sprinkle cake mix over pumpkin mixture; drizzle with melted butter; top with nuts. Bake 50-55 minutes. Serve plain or with whipped cream.

Chef notes: Duncan Hines Butter Golden is the cake mix I use for this recipe. I use pecans but other nuts will work. Watch for burning while this bakes; add foil loosely over pan after it has baked a while.

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