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

  • 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

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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