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Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from Rachel's Recipes, 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 can (15.5 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1½ cups sugar
1 Tbsp. pumpkin pie spice
½ tsp. salt
1 package Duncan Hines Butter Recipe Cake Mix
1 cup butter or margarine, melted
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
Cool completely. To serve, cut into squares.

 

 

 

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