Pumpkin pie crunch
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix |
| 1 | can | Pumpkin; 16 oz |
| 12 | ounces | Evaporated milk |
| 3 | Eggs | |
| 1½ | cup | Sugar |
| 4 | teaspoons | Pumpkin pie spice |
| ½ | teaspoon | Salt |
| 1 | cup | Pecans; chopped |
| 1 | cup | Butter or margarine; melted |
| Whipped topping | ||
Directions
Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping.
Refrigerate leftovers. Makes 16 to 20 servings.
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