I haven't had a chance to try this one yet, but my mom won't stop raving about it, so it must be very good! I thought someone might like an alternative to pumpkin pie this Thanksgiving.

Pumpkin Crunch Cake

Amount Measure Ingredient -- Preparation Method

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1 can pumpkin (not pumpkin pie mix) -- (29 oz.)

1 can evaporated milk -- (12 oz.)

1 C. sugar

3 eggs

1/4 tsp. cinnamon

1 box yellow cake mix

1 C. chopped nuts (optional)

1 cup butter -- melted and cooled

Frosting:

1 pkg. cream cheese -- (8 oz.)

3/4 C. Cool Whip

1/2 C. powdered sugar

Preheat oven to 350 degrees. Line a 9" x 13" pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into pan. Sprinkle yellow cake mix (dry) over pumpkin mixture and pat nuts on cake mix. Spoon melted butter over nuts evenly. Bake for 50-60 minutes. Let cool for 5 minutes, then carefully invert and peel off waxed paper. Let cool for about 30 minutes. Mix frosting ingredients together, frost cake and refrigerate