Sam Choy’s Pumpkin Crunch

Ingredients

• 1 13 oz. can pumpkin
• 1 12 oz. can evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon cinnamon
• 1 box yellow cake mix
• 1 cup nuts, chopped
• 1 cup melted butter

Directions

1. Mix pumpkin, evaporated milk, sugar, eggs and cinnamon and pour into a greased, parchment paper lined 9×13 cake pan.
2. Spread half of cake mix (dry) over batter and sprinkle with nuts. Spread remaining cake mix on top of nuts.
3. Pour melted butter over top.
4. Bake in a 350 degree oven for 50 minutes.
5. When cool, loosen the pumpkin crunch from the side of the pan with a knife.
6. Invert pan onto platter (the top becomes the crust).
7. Top with sweetened cream cheese or whipped cream.
8. Cut into squares and serve.

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