Pumpkin Crunch

I've seen several ways to make this, however none of them have ever beaten my MamMaw's version.

I've written before about how my grandmother was head of the local Women's Auxiliary of Homebuilders Association, and the ladies compiled a cookbook the year that I was born.

There are recipes from several women, including my mom and grandmother, that I knew personally, and this book has become one of my most trusted sources when cooking. They weren't famous chefs, but before Paula Deen became the national spokeswoman for butter, they were the ones adding "just a little bit more" to every dish.

Anyway, this yummy dessert comes from this cookbook.

It's super easy and definitely great for any holiday gathering.

Pumpkin Crunch

(Recipe by Virginia Williams)

via

Ingredients

• 1 large can pumpkin
• 1 large can evaporated milk
• 1 cup granulated sugar
• 3 large eggs
• 1/2 tsp cinnamon
• 1 box yellow cake mix
• 1 cup chopped nuts
• 2 sticks butter, melted and cooled (you don't want it so hot that it'll start cooking the eggs... gross!)

Frosting:

• 1 (8 oz) pkg cream cheese
• 3/4 cup Cool Whip
• 1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Line 9x13x2 inch pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into pan. Pour 1 box yellow cake mix, dry, over pumpkin mixture. Pat nuts onto cake mix. Spoon melted and cooled butter over nuts evenly. Bake at 350 for 50-60 minutes. Invert and peel off waxed paper. Mix frosting ingredients together. Frost and refrigerate.