Pumpkin Pie Crunch

Sue Lunsford

By
@suesmynamebakinsmygame

I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.


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Rating:

Comments:

Serves:

16-20 (8-10 at my house)

Cook:

55 Min

Method:

Bake

Ingredients

16 oz. can(s)
solid pack pumpkin
12 oz can(s)
evaporated milk
3 large
eggs
1 1/2 c
sugar
1/8 tsp
ground ginger**
1/8 tsp
ground nutmeg**
1/4 tsp
ground cloves**
1 1/2 tsp
ground cinnamon**
1/2 tsp
salt
1 pkg
duncan hines yellow or spice cake mix
1 c
pecans, chopped
1 c
butter, melted
whipped topping

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease the bottom of a
9 x 13 x 2 inch pan.
2
Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
3
Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
4
**The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.

About this Recipe

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