Pumpkin Pie Crunch

1
Nancy Johnson

By
@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 votes

Comments:
Serves:
16- to 20 servings
Prep:
10 Min
Cook:
50 Min
Method:
Bake

Ingredients

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  • 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

How to Make Pumpkin Pie Crunch

Step-by-Step

  1. Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
  3. 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

Printable Recipe Card

About Pumpkin Pie Crunch

Course/Dish: Cakes, Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy




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