Pumpkin Pecan Crunch

Angela Delph

By
@dechtre

This recipe is super easy and delicious. My family likes it better than pumpkin pie and there are never any leftovers.


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Comments:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

15 oz
pumpkin, canned or cooked
12 oz
canned milk
3
eggs
1 c
sugar
6 tsp
pumpkin pie spices
1 Tbsp
pure vanilla extract
1/4 tsp
salt
1 box
yellow cake mix
1 c
butter, melted
whipped cream (optional

Directions Step-By-Step

1
Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugar, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray. (this will end up being a liquid, so dont worry!)
2
2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. (just put the cake mix on top of the liquid, dont try to mix em)
3
3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Garnish with whipped cream, if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy