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Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, 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 yellow cake mix
1 16 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
4 tsp pumpkin pie spice
1 1/2 c sugar
1/2 tsp salt
1 c chopped pecans
1 c butter or margarine
whipped topping
Directions:
Directions:
Preheat oven to 350º. Grease a 13x9x2" pan. Combine: Pumkin, milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. Pour into pan. Sprkinkle dry cake mix over pumpkin mixture. Bake for 50-55 minutes. Cool completely. Serve with whipped topping. Refrigerate left overs.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
6 minutes
Personal Notes:
Personal Notes:
Better than pumpkin pie, because you don't have to make a crust. Tastes fabulous!

 

 

 

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