pumpkin pecan crunch

Name: Pumpkin Pecan Crunch
Prep time: 15 min
Cook time: 50 min
Cuisine: Southern
Ingredients: 15 ounce(s) pumpkin, canned or cooked; 12 ounce(s) canned milk; 3 - eggs; 1 cup(s) sugar; 6 teaspoon(s) pumpkin pie spices; 1 tablespoon(s) pure vanilla extract; 1/4 teaspoon(s) salt; 1 box(es) yellow cake mix; 1 cup(s) butter, melted; - whipped cream (optional

(3 RATINGS)

85 Pinches 1 Photo

Angela Snow

Corbin, KY

Updated on Oct 6, 2012

This recipe is super easy and delicious. My family likes it better than pumpkin pie and there are never any leftovers.

Rate

prep time 15 Min

cook time 50 Min

method Bake

yield

Ingredients

15 ounces pumpkin, canned or cooked
12 ounces canned milk
3 - eggs
1 cup sugar
6 teaspoons pumpkin pie spices
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1 box yellow cake mix
1 cup butter, melted
- whipped cream (optional

How To Make pumpkin pecan crunch

Step 1

Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugar, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray. (this will end up being a liquid, so dont worry!)

Step 2

2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. (just put the cake mix on top of the liquid, dont try to mix em)
Step 3

3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Garnish with whipped cream, if desired.
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