Pumpkin Crunch

Gina Ichiyama

  • 29 oz. pumpkin
  • 13 oz. evaporated milk
  • 1 C. sugar
  • 3 large eggs
  • 1 tsp. cinnamon
  • 1 box yellow pudding cake mix
  • 1 C. nuts, chopped
  • 2 sticks margarine
  • 8 oz. cream cheese
  • 6 oz. Cool Whip
  • 1 C. powdered sugar

Preheat oven to 350°. Line 13″x9″ pan with wax paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon, then pour into pan. Spread dry cake mix over pumpkin mixture. Pat chopped nuts evenly over top of dry cake mix layer. Melt margarine and spoon over nuts. Bake for 50 to 60 minutes and then cool. Loosen wax paper from sides of pan and turn pan over. Remove wax paper. Frosting: Mix cream cheese and Cool Whip and then mix in powdered sugar. Apply frosting mix.

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