Mix pumpkin, eggs, salt, sugar, milk and cinnamon.
Keep mixing until you get a smooth watery consistency. It's ok if the cinnamon clumps, but try to smooth out the clumps as best as you can.
Preheat oven to 350 degrees
Line baking pan with wax paper
Pour mix into 13x9 baking pan
Melt 2 sticks of butter
Prep chopped pecan and yellow cake mix
To make the crust: sprinkle cake mix and chopped pecans
Ky likes to alternate layers of cake mix and pecans
Spread melted butter over crust. Bake at 350 degrees for 50-55 minutes.
After baking, let it sit to cool for 45 min to an hour. Then place in the refrigerator overnight.
Cooling tip: If you don't want to wait overnight, you can place in the freezer for about two hours. This will harden the crust and pumpkin mix.
When ready to serve/eat: Prepare a flat serving tray.
Once cooled and hardened, flip the pumpkin crunch pan on to the flat serving tray.
Remove the baking pan, leaving the waxed paper on the pumpkin crunch (crust on the bottom)
Slowly peel off the waxed paper
This recipe serves about 35 2x2 slices.
Serve with whipped cream. Topping tip: Some people mix whipped cream with cream cheese and spread on the pumpkin crunch before cutting.