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 votes0
Comments:
Serves:
16- to 20 servings
Prep:
10 Min
Cook:
50 Min
Method:
Bake
Ingredients
-
1 16oz can(s)solid pack pumpkin
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1 12oz can(s)evaporated milk
-
3large eggs
-
1 1/2 csugar
-
4 tsppumpkin pie spice
-
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
-
·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
