Pumpkin Pie Crunch
By
Nancy Johnson
@odiemybuddy
1
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
- 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
- 1Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
- 2Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
- 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
