Pumpkin Crunch

A couple of weekends ago, our family made the trip down south to visit my mom for the weekend.  She served us the most amazing pumpkin dessert I have ever tasted.  I like pumpkin, but this dessert took pumpkin into a whole new realm of deliciousness!  It was so good, I wanted it for breakfast....and I am NOT a dessert person! 

So here is the recipe.  Make it.  Become obsessed with it.  Wow your Bible study group, be the hit of the next social event, impress the in-laws, or woo that single guy you've had your eye on.  

Or not.

Make it on a crazy day--and then hide yourself in a closet and eat until the pumpkiny sugar rush has drown out the sounds of kids fighting, dishes needing to be done, laundry to fold, and bathrooms to clean.

Yes, it is that good.

Pumpkin Crunch

1 tspn Cinnamon
1/2 tspn Salt
1 cup Butter (2 sticks)
1 package (box) Yellow Cake Mix
1 can (15 oz) Solid Pack Pumpkin
1 can (12 oz) Evaporated Milk
3 Eggs
1 1/2 cup Sugar
1/2 cup Pecans (halves)
Whipped Topping

Preheat oven to 350 degrees F. Grease bottom of a 9x13 inch pan. Combine pumpkin evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a 9x13 inch pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 degrees F for 45-55 minutes, or until golden brown. Cool...serve chilled. Top with whipped topping when served.

Let me know if you make it and like it!!