pumpkin pie crunch

Name: Pumpkin Pie Crunch
Cook time: 55 min
Yield: 16
Cuisine: American
Ingredients: 16 oz. can(s) solid pack pumpkin; 12 oz can(s) evaporated milk; 3 large eggs; 1 1/2 cup(s) sugar; 1/8 teaspoon(s) ground ginger**; 1/8 teaspoon(s) ground nutmeg**; 1/4 teaspoon(s) ground cloves**; 1 1/2 teaspoon(s) ground cinnamon**; 1/2 teaspoon(s) salt; 1 package(s) duncan hines yellow or spice cake mix; 1 cup(s) pecans, chopped; 1 cup(s) butter, melted; - whipped topping

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Sue Lunsford

New Lebanon, OH

Updated on Nov 18, 2013

I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.

Rate

prep time

cook time 55 Min

method Bake

yield 16-20 (8-10 at my house)

Ingredients

16 oz. cans solid pack pumpkin
12 oz cans evaporated milk
3 large eggs
1 1/2 cups sugar
1/8 teaspoon ground ginger**
1/8 teaspoon ground nutmeg**
1/4 teaspoon ground cloves**
1 1/2 teaspoons ground cinnamon**
1/2 teaspoon salt
1 package duncan hines yellow or spice cake mix
1 cup pecans, chopped
1 cup butter, melted
- whipped topping

How To Make pumpkin pie crunch

Step 1

Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 x 2 inch pan.

Step 2

Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
Step 3

Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
Step 4

**The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.
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