Pumpkin Pie Crunch

Nancy Johnson

By
@odiemybuddy

A friend of mine gave me this recipe so I decided to make for Thanksgiving dinner instead of pumpkin pie. I like this better than pumpkin pie. It is real good and tasty.


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Rating:

Comments:

Serves:

16- to 20 servings

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 16oz can(s)
solid pack pumpkin
1 12oz can(s)
evaporated milk
3
large eggs
1 1/2 c
sugar
4 tsp
pumpkin pie spice
1/2 tsp
salt
1 pkg
duncan hines moist deluxe classic yellow cake mix
1 c
chopped pecans
1 c
melted butter or maragine
whipped topping

Directions Step-By-Step

1
Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
2
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
3
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 F 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped topping. Refrigerate leftovers. Enjoy

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy