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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from The Nedostup Family Cookbook Project, 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 large eggs
¾ cup sugar
¼ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup unsalted butter
1 cup pecans, chopped
1 package 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 ice cream.
Number Of Servings:
Number Of Servings:
15 minutes
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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