Pumpkin Crunch Something

catholic soup queen 0

"I've never been too fond of the traditional pumpkin pie, so my mother used to bake this type of pumpkin dish and serve it upside down with either whipped cream or cool whip on top."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1.1 hrs servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees.
  2. In a large batter bowl combine the milk, eggs and pumpkin mix with a whisk. Stir in brown sugar, spice mix, salt & flour. Pour into a buttered 8 x 11 x 2 pyrex dish.
  3. sprinkle dry cake mix over the pumpkin mixture, sprinkle pecans and a few sprinkles of additional pumpkin pie spice over nuts.
  4. Melt butter with two whole cloves, slowly over a low flame. Drizzle melted butter over the pumpkin dish, removing the whole cloves. Bake in 350 degree oven for one hour, or until knife comes out clean when tested. Cool on rack. Then refrigerate any leftovers.

Reviews

0

Other stories that may interest you