Oh me oh my it's time for pumpkin pie.

Well, almost. Thanksgiving will be here before we know it.

Autumn chills and shorter days are here, and I'm ready to start baking up some different pumpkin goodies, even though I should be spending every spare moment unpacking... 

Anyway.

I usually make my my Pumpkin Maple cake several times each fall and this year I have added another amazing (and easy!) pumpkin dessert to my list of pumpkin recipes.

A friend at work made this for a Potluck and I simply had to have the recipe. I've made it twice in the past week.  (Earlier this week for a family dinner, and then again yesterday as we watched Game 4 of the World Series with an out of town friend!) I think it's going to be a staple in my home for the rest of the season, and I wanted to share it with you!

Pumpkin Crunch

1 package yellow cake mix

1 large can (30 oz) pumpkin pie mix (Not 100% pumpkin)

1 can (12 oz) evaporated milk

3 eggs

1 ½ cups sugar

½ t salt

1 cup chopped pecans (optional)

1 cup melted butter

Whipped topping (optional)

Preheat oven to 350 degrees. Grease bottom of 9x 13 pan.

Combine pumpkin, eggs, sugar, evaporated milk and salt in large bowl. Pour into pan.  Sprinkle dry cake min evenly over pumpkin mixture.  Top with pecans.  Drizzle with melted butter.  Bake for 50 to 55 minutes or until knife inserted comes out clean.  Cool completely.  Serve with whipped topping. Refrigerate left overs  (if you have any!)