Pumpkin Recipe

Pumpkin is the one ingredient that reminds me of Fall....the season, the holidays, even the weather. My family made this recipe a few weeks ago and it just oozes of Fall flavors. It's so warm and the fact that it is super yummy doesn't hurt either! Plus, it's really easy to boot! I dare you to try it! Guaranteed you don't make just one batch!



Pumpkin Crunch

1 Package Yellow Cake Mix (I use butter recipe yellow)
1 Can (15oz) Solid Pack Pumpkin
1 Can (12oz) Evaporated milk
3 eggs
1 3/4 cups sugar
1 1/2 tsp Cinnamon
1 Cup Chopped Pecans
1 Cup Melted Butter or Margarine
Whipped Topping (cool whip or fresh whip cream)

Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.

Whipped Cream Frosting:

1 - (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

You can find a picture tutorial over at Mommy's Kitchen.