Pumpkin to be Thankful For

Can you say delicious? If you like pumpkin pie, you will love this. (Sorry no photo. The camera has died.)

I made a batch of Pumpkin Crunch to take to a Thanksgiving potluck. When we arrived at our destination the security gates were closed and our hosts were no where in sight. We didn't know their phone number, so after two or three drive-bys, we decided to go home. I commented that we had one heck of a lot of dessert for two people to eat. (I had also made a large batch of fudge.) OC, very fond of chocolate, said I could just freeze the Pumpkin Crunch and he'd take it to work and share with his coworkers. Later, after tasting the Pumpkin Crunch he changed his mind. He's not sharing it.

Pumpkin Crunch Squares

1 large can of easy Pumpkin Pie Mix
3 large eggs
1 cup sugar
2 tablespoons. cinnamon
1 12oz can Evap. Milk
1 Plain Yellow Cake Mix
1 cup (2 sticks) real butter (unsalted)
Chopped Walnuts (fine)
1 block (8 0z) Cream Cheese
1 tub Cool whip
1 cup powdered sugar
Waxed Paper

Combine pumpkin pie mix, sugar, eggs, cinnamon, and evaporated milk in a bowl. Set aside. Line a 9x13 pan with wax paper enough to hang over the sides (But not too far!). Pour mixture into pan.

Sprinkle cake mix over the top, then the chopped Walnuts. Drizzle the melted butter over the top. Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and cool on cooling rack. Refrigerate overnight.

Topping:*
Cream together powdered sugar and cream cheese. Fold in Cool Whip.

Remove Pumpkin Crunch from the refrigerator and flip over onto cookie sheet. Remove wax paper. Spread the topping over the pumpkin crunch. Refrigerate until ready to serve.

Makes 24 squares*

I cut the Pumpkin Crunch into 20 squares. It is very rich already, so I do not use the cream cheese and Cool Whip topping. I just add a drop of whip cream and enjoy as is.