Pumpkin POT Crunch

Pumpkin Pot Crunch | Marijuana Recipe by Violet B.luntz
 Recipe featured in CLOUD Magazine

Ingredients:

• 1 Package    1 Package yellow cake mix
• 1 can (15oz) solid pack pumpkin
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 4 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 tsp nutmeg
• 2 tsp cinnamon
• 1 cup chocolate chips
• 1 cup melted Ganja Butter
• Whipped Topping or ice cream

 Preparation Directions:

1. Preheat oven to 350 degrees.
2. Grease bottom of 9x13 pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, nutmeg, cinnamon and salt in large bowl.
4. Pour in to pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture.
6. Top with chocolate chips.
7. Drizzle with melted Ganja Butter.
8. Bake for 50-55 minutes or until golden.
9. Cool completely.
10. Serve with whipped topping or vanilla ice cream.
11. Refrigerate leftovers.