tag:blogger.com,1999:blog-6392328099242310691.post776578988123694170..comments2024-02-14T09:58:35.605-08:00Comments on Out of the Right Brain: Just in time for Thanksgiving breakfastJon and Joliehttp://www.blogger.com/profile/09223821029971437752noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6392328099242310691.post-86469035396041155912010-11-23T18:00:30.876-08:002010-11-23T18:00:30.876-08:00Pumpkin Crunch
· 1 (29 oz.) can pumpkin
· 1 can ev...Pumpkin Crunch<br />· 1 (29 oz.) can pumpkin<br />· 1 can evaporated milk<br />· 1 cup sugar<br />· 1 tsp. salt<br />· 1 tsp. cinnamon<br />· 1/2 tsp. ginger<br />· 1/4 tsp. cloves<br />· 4 eggs<br />· 1 yellow cake mix<br />· 3/4 cup butter, melted<br />· 1-1/2 cups pecans, chopped<br />· ice cream or whipped cream<br />Preheat oven to 350 degrees. Combine pumpkin, milk, sugar, salt, cinnamon, ginger, cloves and eggs. Pour into a 9x13" pan that has been sprayed with non-stick spray. Sprinkle cake mix over the top of filling, then pecans, and drizzle with melted butter. Bake at 350 degrees for 1 hour. It will hold together best if you let it sit for another hour before serving. Serve with ice cream or whipped cream. Makes 16 to 20 generous servings.<br /><br />Try this....JuliaJuliahttps://www.blogger.com/profile/04917667393890639617noreply@blogger.com