PUMPKIN CRUNCH

16 OZ. CAN PUMPKIN

1 CAN EVAPORATED MILK

1 CUP SUGAR

½ teaspoon CINNAMON

3 EGGS

1 BOX YELLOW CAKE MIX

1 CUP CHOPPED NUTS

2 STICKS MELTED & COOLED BUTTER

Mix pumpkin, milk, sugar, cinnamon, eggs.  Pour into a wax paper lined 9 X13 pan.  Sprinkle dry cake mix evenly over top.  Then add chopped nuts; drizzle butter over top.  Bake 350 degrees for 50 minutes (be careful that the nuts do not burn)

COOL

Topping:

Mix 8 ounce cream cheese

¾ cup Cool Whip

1 ½ cup powdered sugar

Cover Cooled Pumpkin Crunch with Topping

Pumpkin Crunch