Pumpkin Crunch Cake

This is amazing warm with whipped cream and pretty dang
delicious cold.
I'm not sure where this recipe originated but please, carry on
and make this - pumpkins
everywhere will want to be part of this.

Preheat oven to 350.


In preparation for later in the recipe cup 1 C pecans.

Spread evenly over cookie sheet and bake until the pecans just
start turning
more brown than their normal rich color. Set aside.

In a large bowl mix together 1 can -15 oz. pumpkin, 1 can - 12 oz.
evaporated milk


with 1 1/2 C sugar

3 eggs


1 1/2 t. cinnamon and 1/2 t. salt. Mix well.


Pour into a greased 9 X 13 inch pan.


Sprinkle those crispy, lovely, toasted pecans over the cake mix.

Melt 1 C butter

Pour the melted butter over top. Bake at 350 for 50 - 55
minutes. It gets nice and brown on top.

Serve warm or cold with REAL whipped whipping cream.