Pumpkin Pie Crunch
- prep time 0 min
- total time 0 min
1 16 ounce can solid pack pumpkin
1 12 ounce can evaporated milk
3 large eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package Duncan Hines Moist Deluxe Golden Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
1. Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
2. 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.
3. Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.