Pumpkin Crunch

Suzanne Tomashewsky (Matt’s cousin’s wife)


1 (15 oz) can pumpkin (not pumpkin filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1/4 tsp. salt
4 tsp. pumpkin pie spice
1 (18.25 oz) box yellow cake mix
6 ounces melted butter (3/4 cup) (regular salted)
1 c. chopped pecans
Vanilla Ice Cream (optional)


  1. Preheat oven to 350 degrees (If using a glass dish, preheat to 325 degrees F)
  2. Spray 9×13 metal pan or glass dish with cooking spray.
  3. Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl.
  4. Pour into a pan.
  5. Sprinkle cake mix evenly over the top.
  6. Pour butter over the cake mix
  7. Sprinkle pecans all over the top.
  8. Bake for 50 minutes or until golden brown.
  9. Let cool completely
  10. Cut into squares and serve with a scoop of ice cream.

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