Wednesday, December 10, 2008

Pumpkin Crunch Bars

15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt

1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream

Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.

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