Pumpkin Crunch

Contributed By: Marsha Scearce

Ingredients:

15 oz. Canned pumpkin or sweet potatoes that have been blended to smooth
1 Can evaporated milk
3 eggs
1 ½ cup sugar
1 tsp cinnamon
½ tsp salt
Topping
1 box yellow cake mix
1 cup pecans
½ cups or 1 stick butter melted

Method:

Mix all above together and pour into greased 9 X 12 casserole dish.
Top with 1 box yellow cake mix. Melt 1 stick butter/marg. And pour over cake mix. Top with chopped pecans. Bake 50 to 55 minutes on 350.

Top with ice cream or Cool Whip if desired.


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