Paula Dean's Pumpkin Crunch

An old Alabama favorite given to Paula from her Aunt Trina.

Ingredients:

1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces

FROSTING:
1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Directions

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined.  Add eggs and mix well.

Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces.  Bake at 350º F 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 thickening.  Add powdered sugar and cinnamon and whip until smooth.

To Serve:  Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

Recipe courtesy Paula Deen

Servings: 8
Prep Time: 10 min
Cook Time: 1 hour

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Pumpkin Dip

3/4 cup cream cheese
1/2 cup packed br. sugar
1/2 cup canned pumpkin
2 tsp. maple syrup
1/2 tsp cinnamon

Mix first 3 ingredients with mixer until well blended
Add syrup and cinnamon, Beat until smooth.
Cover and chill 30 mins.
Use as a dip for sliced apple or even  ginger cookies.

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