Pumpkin Crunch

Pumpkin Crunch is the Mister's favorite pumpkin dessert! When he found out that I wanted to try five pumpkin desserts this month he suggested the following: plain pumpkin crunch, pumpkin crunch with extra crunch, pumpkin crunch with a whipped topping...
I have a pumpkin crunch recipe from my mom, but in the spirit of trying new recipes I decided to try a recipe from Sam Choy, a local chef and restaurateur.

One 13 oz. can pumpkin
One 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts, chopped
1 cup melted butter



This recipe is quite simple and the preparation time is less than 15 minutes: Mix the first five ingredients and pour into greased, parchment lined 9x13 cake pan.  Spread half of the cake mix (dry) over batter, sprinkle with nuts and remaining cake mix.

Pour melted butter over top.  

Bake in 350 degree oven for 50 minutes. When cool, loosen pumpkin crunch from side of pan with a knife.  Invert pan onto platter (the top becomes the crust).  

The final step is to "top with sweetened cream cheese or whipped topping" but before any topping could be added the Mister cut into it to have a taste test. "Oooh! YUUUM!" -From the looks and sounds of things, pumpkin crunch was a like a HUGE success.