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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from The 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 can (15.5 oz.) pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
¾ c. sugar
¼ tsp. salt
1 T. pumpkin pie spice
1 c. unsalted butter
1 c. pecans, chopped
1 pkg. yellow cake mix
Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans. Drizzle melted butter over the cake mix & pecans layer. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Remove from oven and uncover (be careful, the steam will be hot). Cool completely. Cut into squares and serve with whipped cream if desired.

 

 

 

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