INGREDIENTS
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FILLING
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1 can 15 oz Pumpkin Puree
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1 cup sugar
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1 cup milk
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1 tsp Cinnamon
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1 tsp All Spice
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½ tsp Nutmeg
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TOPPING
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3 cups yellow cake mix
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½ cup chopped pecans
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2 cups crushed gingersnap cookies
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½ cup melted butter
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1 cup mini chocolate chips
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1 jar caramel topping