Pumpkin Crunch

Subscribe & check out my other videos! www.youtube.com/cookingandcrafting Want to put together a 'different' dessert this fall? Try this upside down pumpkin pie! I forgot to give my opinion on this at the end. I personally didn't think there was anything special about this. It was good, but some people just rave about it! Scott went to hang with his buddies, so I had him take some for them. They all loved it. Go figure!!! In fact, one person kept digging at the crust saying, "what is this? it's good!" lol Would I make it again? I would, however, I would use someone's suggestion of using a spice cake mix instead, and I would definitely bump up the flavor with more pumpkin pie spices like cloves and nutmeg, etc. As I have always said in the past, I try a recipe "as is" and then if it is worthy, I will fuss with it and make it better (in my opinion). 1 box yellow cake mix (consider using a spice cake mix instead) 1 can pumpkin (15 oz.) 1 can evaporated milk (12 oz.) 3 large eggs, beaten 1 cup sugar 2 tsp. pumpkin pie spice 1⁄2 teaspoon salt 1 cup chopped pecans 2 sticks butter, melted Grease bottom of 9x13 pan, placing a piece of parchment or wax paper on the bottom of the pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture. (Also try putting half of the cake mix, add the pecans, then the other half of the cake). Top with pecans, drizzle melted butter over top, and bake 350 degrees for 50-55 minutes or until golden brown. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust). Top with whipped cream.