Pumpkin Crunch

Name: Pumpkin Crunch
Ingredients: 1 c. sugar; 3 eggs; 2 tsp. cinnamon; 1 large can pumpkin (makes two 9-inch pies); 1/2 tsp. salt; 1 (12 oz.) can evaporated milk; 1/2 tsp. ginger; 1/4 tsp. cloves; yellow cake mix; 1 c. chopped nuts; 1 large container Cool Whip; 1 c. melted, cooled butter

12 ingredients

9 steps

Ingredients

1 c. sugar
3 eggs
2 tsp. cinnamon
1 large can pumpkin (makes two 9-inch pies)
1/2 tsp. salt
1 (12 oz.) can evaporated milk
1/2 tsp. ginger
1/4 tsp. cloves
yellow cake mix
1 c. chopped nuts
1 large container Cool Whip
1 c. melted, cooled butter

Directions

1

Mix sugar, eggs, cinnamon, pumpkin, salt, milk and cloves. Pour into a 13 x 9-inch pan lined with waxed paper.
2

Sprinkle 1 box yellow cake mix over mixture.
3

Sprinkle chopped nuts over cake mix.
4

Spoon melted butter evenly over nuts.
5

Bake at 350° until knife inserted in center comes out clean.
6

Remove from oven; immediately invert onto a serving tray and remove wax paper.
7

Cool completely.
8

Frost with large container of Cool Whip.
9

Keep refrigerated.