Pumpkin Crunch

1 large can pumpkin
1 can evaporated milk
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. melted butter

Combine pumpkin mixture (pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch pan (greased and lined with wax paper). Pour dry cake mix over pumpkin mixture. Spread nuts evenly over dry cake. Spoon melted butter over nuts evenly. Bake at 350 degrees for 50 to 60 minutes. Let cool completely and turn over. Take off wax paper and frost with Pumpkin Crunch Frosting.

Pumpkin Crunch Frosting:
1 c. powdered sugar
3/4 c. Cool Whip
1 (8 oz.) cream cheese
1 tsp. vanilla

Soften cream cheese. Beat until fluffy. Beat in powdered sugar; add vanilla and Cool Whip. Frost completely cooled Pumpkin Crunch.

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