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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350 degrees. Grease the bottom of a
9 x 13 x 2 inch pan.

2Combine 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.

3Bake 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