Friday, April 13, 2012

Pumpkin Crunch


1 can pumpkin, large
1 can (13 ounce) evaporated milk
3 eggs, beaten
1 cup sugar
½ teaspoon salt
½ teaspoon ginger
1 teaspoon cinnamon
½ package spice cake mix
1 cube margarine
1 cup chopped walnuts


Blend pumpkin, milk, eggs and spices in 9x13 pan. Sprinkle dry cake mix over top. Melt margarine and drizzle over cake mix. Top with chopped nuts. Bake at 350 for 50 minutes. Note: 1 package cake mix equals 4 cups. I use a little more spice (½-3/4 teaspoon ginger, 2 teaspoons cinnamon, ½ teaspoon cloves). You can also use your favorite pumpkin pie filling. Serve chilled or slightly warm. Whipped cream optional.

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