The best-pumpkin pie crunch
16 Servings
Ingredients
| Quantity | 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 | ||
Directions
The recipe is absolutely divine. I made it with spice cake mix and adjusted the seasonings but yellow cake mix is also good.
1. 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.
Posted to Bakery-Shoppe Digest V1 #206 by novmom@... (Angela Gilliland) on Aug 29, 1997