PUMPKIN PIE CRUNCH

Currently 5/5

from Kristen

INGREDIENTS

14 oz canned pumpkin

12 oz evaporated milk

1 1/3 cup sugar

2 tbsp pumpkin pie spice

2 large eggs

1 box yellow cake mix

1 cup melted butter

FROSTING

1.5 cup heavy cream

1 cup sugar

1 tsp vanilla

 

DIRECTIONS

1. Mix pumpkin, evaporated milk, sugar, pumpkin pie spice & eggs and pour into greased 9x13 pan.

2. Top with dry yellow cake mix.  Pour butter, trying to cover all dry mix.  Top with nuts if desired.

3. Bake 50-60 mins at 350.  Cool for 1 hour.

4. Whip all frosting ingredients & frost cake.

wegottaeat.com