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PUMPKIN CRUNCH 
1 lg. can pumpkin
1 c. brown sugar
1/4 tsp. salt
1 yellow cake mix
1 c. butter, melted
1 can evaporated milk
3 eggs
1/2 tsp. cinnamon
1 c. chopped nuts

Line a 9 x 13 inch pan with wax paper so that it comes up to the sides. Mix pumpkin, evaporated milk, brown sugar, eggs, salt and cinnamon together and pour into pan.

Sprinkle dry cake mix over the pumpkin mix. Evenly spread nuts over cake mix. Pour melted butter over nuts evenly. Bake at 350 degrees for 1 hour.

Cool about 1 hour and invert pan. Peel off wax paper. Serve with whipped cream.

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