I don't have a picture of pumpkin crunch! But this is my Thanksgiving table last year.
My family has adopted it into our own Thanksgiving traditions, and this Thursday, when Peter and I are at his Uncle Jack's house celebrating the holiday, I will introduce it to them. I hope they love it as much as I do.
*A note about this recipe: Pumpkin Crunch isn't going to win any awards for being healthy or making use of local ingredients. Try not to hold that against it. I certainly don't.
15 oz can of pumpkin
12 oz evaporated milk
1 1/2 cups pecans, crushed
1 teaspoon cinnamon
4 teaspoons brown sugar
1 cup sugar
1 box yellow cake mix, without pudding
2 sticks butter, melted (!)
POST EDIT: My sweet friend tells me it is supposed to be 2 sticks of margarine, not butter! Use this if you want to be more authetic. And Southern.
Preheat oven to 325 F.
In a large bowl, mix pumpkin, milk, cinnamon, brown sugar, sugar and eggs in a bowl with a fork or whisk until smooth. Pour into a 9x13 inch glass pan (spray first with non-stick coating). Sprinkle dry cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Drizzle melted butter on top.
Bake for 50-60 minutes.