Pumpkin Pie Crunch

Name: Pumpkin Pie Crunch
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 16- to 20 servings
Cuisine: American
Ingredients: 1 16oz can(s) solid pack pumpkin; 1 12oz can(s) evaporated milk; 3 large eggs; 1 1/2 c sugar; 4 tsp pumpkin pie spice; 1/2 tsp salt; 1 pkg duncan hines moist deluxe classic yellow cake mix; 1 c chopped pecans; 1 c melted butter or maragine; whipped topping

By Nancy Johnson
@odiemybuddy

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

16- to 20 servings

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 16oz can(s)

solid pack pumpkin
1 12oz can(s)

evaporated milk
3

large eggs
1 1/2 c

sugar
4 tsp

pumpkin pie spice
1/2 tsp

salt
1 pkg

duncan hines moist deluxe classic yellow cake mix
1 c

chopped pecans
1 c

melted butter or maragine
·

whipped topping
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How to Make Pumpkin Pie Crunch

Step-by-Step

Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
Sprinkle 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

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