Pumpkin Pie Crunch
Ingredients
- 1 package yellow cake mix
- 1 can (16 ounces) solid pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 1/4 cup sugar
- 4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup butter or margarine, melted
- Whipped topping
Instructions
Preheat oven to 350F. Grease bottom of 13x9x2 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350'F for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.