Pumpkin Crunch A Plenty

A family recipe from Tammy Johnson.

Getting ready: 25 min · Cooking: 1 hr · Feeds: 24

Ingredients

• Crust:
• 2 boxes yellow butter cake mix (reserve 2 cups for topping)
• 2 eggs
• 1 C. butter
• Filling:
• 56 oz. canned pumpkin
• 6 eggs
• 12 oz. evaporated milk
• 2 C. sugar
• 2 T. cinnamon
• 1 t. cloves
• 1 t. ginger
• Topping:
• Reserved cake mix
• 2 C. pecan pieces (or you can do walnuts or both pecans and walnuts)
• 1 C. sugar
• 1/2 C. butter

Directions

1. Grease huge pan or half the recipe for a 9x13 inch pan.
2. Bake at 350 until done. Be careful not to burn it.