Pumpkin Pie Crunch

  • on May 22, 2008
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Ingrients & Directions

1 pk Yellow cake mix
1 cn Pumpkin; 16 oz
12 oz Evaporated milk
3 Eggs
1 1/2 c Sugar
4 ts Pumpkin pie spice
1/2 ts Salt
1 c Pecans; chopped
1 c 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.

16 Servings

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