Pumpkin pie crunch

Yield: 16 Servings

Measure Ingredient
1 pack Yellow cake mix
1 can Pumpkin; 16 oz
12 ounces Evaporated milk
3 Eggs
1½ cup Sugar
4 teaspoons Pumpkin pie spice
½ teaspoon Salt
1 cup Pecans; chopped
1 cup Butter or margarine; melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping.

Refrigerate leftovers. Makes 16 to 20 servings.

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