Pumpkin crunch

CRUST:

1 yellow cake mix (preferably without pudding)

1/2 c. (1 cube) butter, melted

1 egg, beaten

Reserve 1 c. cake mix.  Combine remaining cake mix with butter and egg.  Press into ungreased 9x13" pan.

FILLING:

3 eggs, beaten

1 can (29 oz.) Libby's pumpkin (not pie filling)

1/2 c. sugar

1/2 c. brown sugar

2/3 c. evaporated milk

1 1/2 tsp. cinnamon

Mix together and pour over crust.

TOPPING:

1 c. reserved cake mix

1/2 c. sugar

1/2 c. pecans, chopped

1/4 c. (1/2 cube) butter, melted

Combine and sprinkle over the top (don't spread).  Bake at 350 degrees for about 1 hour, until toothpick comes out clean.  Serve warm, topped with real whipped cream.

Rebecca’s notes: I chop walnuts instead of pecans really small (don’t like nuts), and add it to the crust, instead of just the topping.  That way, I don’t notice them so much, but still get the healthy omega-3 fatty acids!  That, plus the vitamin A in the pumpkin is about all I can say about this recipe health-wise.  Still delicious.