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Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from Westervelt Family 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 (14 oz) pumpkin
2 eggs
1 1/2 c. evaporated milk
1 1/3 c. sugar
1 T pumpkin pie spice
1/2 tsp. salt
1 pkg yellow cake mix
1 1/4 c. coarsely chopped pecans
1 c. butter, melted
whipped cream
Directions:
Directions:
In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended. Pour into prepared pan. Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix. Drizzle melted butter over nuts, moistening dry mixture as much as possible. Bake 50 to 60 minutes or until set and golden. Cool at least 1 hour in pan on a wire rack before serving. Serve with whipped cream. Store leftover dessert in refrigerator. For an extra touch, stir cinnamon and dash of nutmeg into the whipped cream before serving.

 

 

 

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