Pumpkin Pie Crunch
By
Nancy Johnson
@odiemybuddy
1
☆☆☆☆☆ 0 votes0
Ingredients
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1 16oz can(s)solid pack pumpkin
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1 12oz can(s)evaporated milk
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3large eggs
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1 1/2 csugar
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4 tsppumpkin pie spice
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1/2 tspsalt
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1 pkgduncan hines moist deluxe classic yellow cake mix
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1 cchopped pecans
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1 cmelted butter or maragine
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·whipped topping
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