Pumpkin Casserole Crunch

In October, I shared 30daysof...Halloween inspiration.  This pumpkin casserole crunch was featured.  It is the perfect dish to come home to after a quick night of trick-or-treating.

1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
2 teaspoon cinnammon (split in half)
1 c. sugar (split in half)
3 eggs, beaten
1 box yellow cake mix (Trader Joes's)
1 cup Kellog's Special Cereal (cinnamon and pecan)
1 cup chopped pecans
1 cup pumpkin seeds (optional)
2 sticks butter, cut into pieces




Directions
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and 1/2 cup sugar until well combined. Add eggs and mix well.  Pour mixture into a 9X13 baking dish prepared with a non stick spray. 
Sprinkle cake mix evenly over entire top and firmly press into the pumpkin layer. Mix nuts, cereal, remaining sugar & cinnamon with the butter pieces. Thoroughly coat the mix with butter pieces.  (Do not melt the butter!) Sprinkle nut mixture evenly over cake mix. Firmly press. 
Bake at 350º F for 45 minutes. Check then bake 10-15 additional minutes covered with foil so the topping doesn't burn. Set aside to cool.
Serve warm and top with a dollop of whipped cream or a scoop of vanilla ice-cream and caramel sauce.


See other casserole ideas featured at 30daysof...casseroles.