Dear Sister the Younger made a truly wonderful Thanksgiving feast for us last weekend–turkey, stuffing and all the trimmings. Dessert was this delightful Pumpkin Crunch cake. It’s lighter than pumpkin pie, but with the same yummy spices and taste. The original recipe called for cinnamon, but Dear Sister subbed pumpkin pie spice instead, and I really liked the depth of flavors from the additional spices. And you know it’s good when even the non-dessert eaters enjoy a slice! Sadly, I forgot to snap a picture, but click here for a peek.
Pumpkin Pecan Crunch
1 can (14-15 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 1/2 cups sugar
1 1/2 tsp pumpkin pie spice OR cinnamon
1/2 tsp salt
1 yellow cake mix
1 cup pecan halves
1 cup butter, melted
Preheat oven to 350°F. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into greased 13×9 glass baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Cool to room temperature; serve with whipped cream. Makes 12-15 pieces. Refrigerate any leftovers.
Note To make a small batch of pumpkin pie spice, combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves, and if desired a pinch of cardamon. Store the mixture in a clean small jar or spice container.