Do you want to make pumpkin pie? Are you a little unsure about your crust-making abilities? This is the perfect recipe for you!
I used to make this fairly frequently for fall scrapbooking get togethers. Then the big pumpkin crunch catastrophe happened.
Before it is baked, pumpkin crunch batter is very thin, almost watery. It thickens once it bakes. As I leaned over to slide it into my pre-heated oven, the cake pan slipped out of my hands. Most of the batter went into the oven. The smell was terrible as it hit the heating element on bottom of the the oven and burned. Some of the batter escaped the heat by dripping into the drawer below the oven. The drawer had a liner in it, but that didn’t stop the pumpkin crunch. It took hours to clean up the oven, the drawer, the drawer liner, and the skillets and lids that were stored in the drawer. I didn’t want to look at pumpkin crunch again!
It has been about 6 years now, and I have a new oven with covered heating elements and no drawer underneath. I brought out my old recipe and made it again. I’m so glad I did! And my family was happy too!
Now I am sharing it with you…
First mix pumpkin, evaporated milk, eggs, sugar, and cinnamon in a large bowl. Pour it into a 13×9 in pan lined with foil that has been sprayed with cooking spray (or use non-stick foil).
Sprinkle a boxed yellow cake mix (dry) over the pumpkin mixture.
Pat the mix down with a spoon. Sprinkle it with nuts if you want (I don’t always.) Then drizzle melted butter over top.
CAREFULLY slide it into a pre-heated oven and bake it for an hour. Let it stand for at least 10 minutes or put it in the refrigerator to cool. Then put a cutting board or large platter on top of the pan, flip it over, and peel off the foil.
Slice it and serve it with whipped cream of vanilla ice cream.