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  • The Best Pumpkin Pie Crunch

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    The Best Pumpkin Pie Crunch
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt Yellow cake mix
    • 1 can Pumpkin, 16 ounce
    • 12 ounce Evaporated lowfat milk
    • 3 x Large eggs
    • 1 1/2 c. Sugar
    • 4 tsp Pumpkin pie spice
    • 1/2 tsp Salt
    • 1 c. Pecans, minced
    • 1 c. Butter or possibly margarine, melted
    •     Whipped topping

    Directions

    1. The recipe is absolutely divine. I made it with spice cake mix and adjusted the seasonings but yellow cake mix is also good.
    2. 1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine pumpkin, evaporated lowfat milk, Large eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix proportionately over pumpkin mix; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or possibly till golden brown. Cold completely. Serve with whipped topping. Chill leftovers.
    3. Makes 16 to 20 servings.

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