pumpkin pie crunch
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.
prep time
10 Min
cook time
50 Min
method
Bake
yield
16- to 20 servings
Ingredients
- 1 16oz cans solid pack pumpkin
- 1 12oz cans evaporated milk
- 3 - large eggs
- 1 1/2 cups sugar
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 package duncan hines moist deluxe classic yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter or maragine
- - whipped topping
How To Make pumpkin pie crunch
-
Step 1Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
-
Step 2Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
-
Step 3Sprinkle 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Pies
Tag:
#Quick & Easy
Ingredient:
Non-Edible or Other
Method:
Bake
Culture:
American
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