Pumpkin Pie Crunch
1 16oz can(s)solid pack pumpkin
1 12oz can(s)evaporated milk
1 1/2 csugar
4 tsppumpkin pie spice
1 pkgduncan hines moist deluxe classic yellow cake mix
1 cchopped pecans
1 cmelted butter or maragine
How to Make Pumpkin Pie Crunch
- 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