Pumpkin Crunch (Erin Moore)
Pumpkin Crunch
(I am not a fan of pumpkin pie, but this desert has been enjoyed by fans and non-fans of pumpkin.)
Ingredients:
1 (15 oz.) can pumpkin
1 cup sugar
3 eggs, slightly beaten
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1 pkg. yellow cake mix with pudding
1 cup chopped pecans
2 sticks of butter, melted (not margarine)
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (8 oz.) carton Cool Whip
Instructions:
Mix together the pumpkin, sugar, eggs, evaporated milk, and cinnamon. Pour into a greased 9X13 inch baking pan.
Sprinkle cake mix and nuts over pumpkin mixture.
Drizzle melted butter over the top.
Bake at 350 degrees for one hour.
While the pumpkin crunch is cooking, beat the cream cheese and powdered sugar until smooth. Fold in Cool Whip.
Remove the pumpkin crunch from oven and cool.
Smooth the cream cheese and Cool Whip mix on top of the pumpkin crunch. For a more festive look, lightly sprinkle nutmeg on top of the cream cheese/Cool Whip mix.
Note: If you want to tone down the pumpkin flavor more, add 2 tsps. of either dark rum or Kahlua to the pumpkin crunch mix and to the cream cheese/Cool Whip mix for added flavor.