The Best-Pumpkin Pie Crunch

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Title: THE BEST-PUMPKIN PIE CRUNCH
Categories: Desserts, Bakery
Yield: 16 Servings

1 pk Yellow cake mix
1 cn Pumpkin; 16 oz
12 oz Evaporated milk
3 Eggs
1 1/2 c Sugar
4 ts Pumpkin pie spice
1/2 ts Salt
1 c Pecans; chopped
1 c Butter or margarine; melted
Whipped topping

The recipe is absolutely divine. I made it with spice cake mix and
adjusted
the seasonings but yellow cake mix is also good.

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2.
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 50 to 55 mins. or until
golden. Cool completely. Serve with whipped topping. Refrigerate
leftovers.
Makes 16 to 20 servings.

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