Pumpkin Pie Crunch
Tuesday,February 6, 2007
- 1 can pumpkin (15 oz, solid pack)
- 1 can evaporated milk
- 3 eggs
- 1 1/2 C sugar
- 4 t pumpkin pie spice
- dash salt
- 1 spice or yellow cake mix
- 1 stick butter-melted
Combine the first 6 ingredients and pour into a 9×13 pan. Sprinkle cake mix on top then drizzle with butter. Bake 50-55 min at 350.
Thursday,November 1, 2007 at 8:36 am
Hmmm, I wonder if my family would shoot me, if I made this for Thanksgiving. They don’t like change when it comes to Thanksgiving and Christmas dinners. LOL
I think you should.
Saturday,November 3, 2007 at 9:14 am
Nope, can’t do it. Have to make pies. BUT I think I’ll make this for our co-op’s Thanksgiving lunch. How many people does this feed?
Anywhere from 12-24, but since it is made in a 9×13, you can chop it into as many bits as you like.
Wednesday,November 14, 2007 at 2:02 pm
Hello, Do you need to grease the 9×13 first? Should I assume that the cake mix is added as is, dry, to the top? It turns into a crunch type topping? Sounds yummy, and I happen to have all the ingredients stocked! Thanks, Miko
You can grease the pan first, but it isn’t necessary. Yes, the cake mix is sprinkled on dry, then you drizzle the melted butter on top. This is a great dessert!
Friday,June 6, 2008 at 3:48 pm
OH YUM!!!!! (((((HUGS))))) sandi~bookmarked!