Legacy Recipe: Shoo-Fly Pumpkin Crunch [Free Printable]
Fall is in the air and I, like everyone else, am enjoying the cooler temperatures, falling leaves, autumn decorations, and pumpkins galore.
Not too long ago I had a friend who reads A Legacy of Faith on a regular basis tell me that she loves it when I put a recipe on here. I love her for telling me that because I have been a little short on time lately and just couldn’t get a post done. (You would be surprised how quickly your turn to write comes around!!)
I decided this would be a good week for me to share an easy but delicious pumpkin recipe, so I hope you enjoy it. This is a great fall and winter potluck dessert!
SHOO-FLY PUMPKIN CRUNCH
4 eggs, beaten
1 (16 ounce) can Milnot
1 (16 ounce) can pumpkin
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups sugar
Dash of salt
1 box yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans
Beat eggs well and add next six ingredients.
Pour into ungreased 9×13 dish.
Sprinkle yellow cake mix over pumpkin mixture.
Drizzle melted butter over cake mix and sprinkle pecans evenly over top.
Bake in a preheated 325-degree oven for 1 hour and 15 minutes.
Serve with a dollop of whipped cream on top.
Enjoy!
To download or print this recipe, click on the image below.
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AUTHOR: Donna Faughn
