Alley Restaurant Pumpkin Crunch Recipe - (4/5)

Ingredients

• » Whipped cream topping:
• 2-1/2 cups (1 pound 3 ounces) pumpkin purée
• 1 cup (8 ounces) evaporated milk
• 2 large eggs (3.2 ounces)
• 3/4 cup (5.4 ounces) sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Seeds scraped from 1/4 vanilla bean (or 1 teaspoon vanilla extract)
• 2 cups yellow cake mix
• 1 cup chopped pecans
• 10 tablespoons (6 ounces, or 1-1/4 sticks) melted butter
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 2 drops vanilla extract