Recipe of the Month
November 2005
Sally's Pumpkin Crunch
Ingredients:
1 box yellow cake mix
1can (15oz) pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
1 cup butter or margarine
whipped topping
Directions:
Preheat over to 350. Grease bottom of a 9 x 13 inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl. Pour into pan. Sprinkle dry cake mix over mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50 - 55 min. Cool. Serve chilled with whipped topping.
Chef - Sally Davis
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