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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 c chopped pecans
1 c butter or margarine, melted
Whipped topping
Directions:
Directions:
Preheat oven to 350º. Grease 13 X 9 X 2 pan. Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with butter. Bake 50 to 55 minutes or until golden brown. Cool. Serve with whipped topping. Refrigerate left-overs.

 

 

 

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