• 1 (29 oz.) can pumpkin
• 1 (12 oz.) can evaporated milk
• 1 1/4 c. sugar
• 1 tsp. cinnamon
• 1 tsp. allspice
• 3 eggs
• 1 box yellow cake mix
• 1 c. chopped pecans
• 1 c. melted butter
• For the Frosting:
• 1 (8 oz.) cream cheese
• 1 c. powdered sugar
• 3/4 c. Cool Whip
• 1 tsp. vanilla

1. Combine pumpkin mixture (pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch pan (greased and lined with wax paper). Sprinkle dry cake mix over pumpkin mixture. Spread nuts evenly over dry cake. Drizzle melted butter over nuts evenly.
2. Bake at 350°F for 50 to 60 minutes. *Let cool completely*. Loosen around edges with knife. Place serving tray over top of dessert and flip over. Peel off wax paper; spread frosting on top. Keep refrigerated.
3. For the Frosting:
4. Soften cream cheese. Beat until fluffy. Beat in powdered sugar; add vanilla and Cool Whip. Frost when Pumpkin Crunch is completely cooled.
5. (I just frost the top).
6. Note: We love the Frosting so much, I usualy make 1 1/2X the above amounts

Great Holiday recipe that feeds a crowd. Kayf (recipefreak)