Traditional Pumpkin Crunch
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 eggs
- 1 cup white sugar
- 4 teaspoons pumpkin pie spice
- 1 (18.25-ounce) package yellow cake mix
- ¾ cup butter, melted
- 1½ cups chopped walnuts
Traditional Pumpkin Crunch
Featured in the Honolulu Star-Advertiser on November 27, 2011.
Ingredients:
Directions:
- Preheat electric oven to 350°F.
- Grease a 9x13 inch baking pan with non stick cooking spray.
- In a large bowl, combine pumpkin, milk, eggs, sugar and spice.
- Mix well, and pour into baking pan.
- Sprinkle dry cake mix over the top, and then drizzle with melted butter on top.
- Top with walnuts.
- Bake for 1 hour or until a knife inserted near the center comes out clean.
Makes 20 servings.
Approximate Nutrient Analysis per serving:
310 calories, 18 g fat, 6 g saturated fat, 55 mg cholesterol, 250 mg sodium, 35 g carbohydrate, 2 g fiber, 24 g sugar, 5 g protein
