• Cooking Time: 1 hour
• Preparation Time: 30 min. or less
• PUMPKIN CRUNCH:
• Filling:
• 30 oz. pumpkin pie filling
• 13 oz. carnation milk
• 3 eggs
• Directions:
• Mix these ingredients together with an electric mixer.
• pour into a 13x9 pan lined with wax paper.
• Crust:
• 1 box of yellow cake mix
• 1 cup of melted butter
• 1 cup pecans/walnuts
• Directions:
• sprinkle dry cake mix over pumpkin pie mixture in pan.
• Spread chopped pecans evenly over cake mix.
• Pour melted butter completely over entire top
• Bake at 350 degrees for an hour or until top is golden brown. depending on your oven. Sometimes, I end up baking it for an hour & 30 minutes just to make sure the top is "crunchy".
• Remove from oven and allow to cool completely before inverting cake.
• Frosting:
• 1 package of Philly cream cheese
• 1 package powdered sugar
• 1 tub (8oz) cool whip
• Directions:
• Mix the cream cheese and powdered sugar with the mixer then add Cool Whip until smooth.

1. Refrigerate for a half hour until everything sets.

This pumpkin crunch recipe was given to me from my mom (which she had gotten from a coworker years ago). It is absolutely delicious! One you take a bite your mind refuses to stop!