Pumpkin Crunch*
4 eggs
1 cup sugar
2 tsp pumpkin pie spice
1 can evaporated milk
1 tsp salt
1 can (15 oz) pumpkin
1 box yellow or spice cake mix
1/2 cup butter or margarine, melted
1 cup chopped pecans or almonds
8 oz whipped topping
Preheat oven to 350°. Slightly beat eggs in a large bowl. Add sugar, pumpkin pie spice, evaporated milk, salt and pumpkin into beaten eggs. Pour into a lightly greased 9 x 13-inch pan. Sprinkle cake mix evenly over pumpkin mixture. Drizzle butter over entire cake mix layer. Sprinkle nuts evenly over top. Bake 50 minutes. Allow to cool 1 hour. Refrigerate at least 2 hours. Serve each individual piece with a scoop of whipped topping. Store in refrigerator.
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