Ingredients

The following ingredients have 4 Servings
  • 29 ounce can of pumpkin puree
  • 12 ounce can of evaporated milk
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 15 ounce box of yellow cake mix
  • 1 stick of butter, softened (.. (not cold, not room temp.. somewhere in the middle))
  • 2 small or 1 large tub of Cool Whip
  • 1 1/2 cup diced toasted pecans / walnuts ... divided ((optional but recommended))

Instruction

  • Mix together the pumpkin, milk, sugar, eggs and spices. Pour this mixture into your prepared baking pan and set aside.
  • In a separate bowl, pour in your cake mix and add in softened butter. Combine with a fork or a hand mixer or just using your fingers until you have the consistency of clumpy sand.
  • Once you have the cake and butter combined, gently sprinkle the entire mixture evenly over your poured pumpkin pie layer in the baking pan. Top with most of the pecans/walnuts and pop this into your oven and bake on the center rack for 50-55 minutes. Remove and set aside to cool COMPLETELY.
  • When your Pumpkin Crunch is COMPLETELY COOLED... add on your whipped topping and spread evenly before sprinkling on a few more nuts.