recipe from pauladeen.com
Mmmm...pumpkin. How I love thee. I wanted to try something different this year from the traditional pumpkin recipes I usually steer towards. I highly recommend this!
1 (15 oz) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1 cup sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces
1 (8 oz.) pkg. softened cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 tsp. cinnamon
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.
Pour mixture into 9 x 13 baking dish prepared with non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle pecans evenly over cake mix and top with butter pieces.
Bake at 350 for 50 - 60 minutes. Set aside to cool.
Prepare frosting while cake is cooling.
In a large mixing bowl, using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickened. Add powdered sugar and cinnamon. Whip until smooth.
To serve: Scoop out a slice of the pumpkin crunch and top with a dollop of cream cheese frosting or frost the entire pumpkin crunch.
It is recommended that you cool the crunch before frosting and serving but I delivered some of this to a couple of friends when it was still warm with these instructions; they didn't listen and told me it is great warm too! Ha! Love my friends.