Wednesday, November 21, 2012

Happy Pumpkin Crunch Day!

I whipped up my pumpkin crunch this morning to take down to my parent's house, and I finally snapped a picture for you. Are you making it this Thanksgiving?! Your family will love you extra if you do!

I've posted this before, but here's the recipe for your convenience. Happy Thanksgiving to all! XO

Pumpkin Crunch
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
3 eggs
1 box yellow cake mix, *without pudding
2 sticks butter or margarine, melted

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, until the middle is just slightly jiggly.

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