Pumpkin Pie Crunch
1 can (16 oz) pumpkin 1 yellow cake mix
1 ½ c. sugar 1 c. melted butter
½ tsp salt 1 c. chopped pecans
1 can evaporated milk (12 oz)
3 eggs
2 tsp pumpkin pie spice
Mix together pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into greased 9 X 13 in. pan. Spread dry cake mix evenly over pumpkin
mixture. Top with pecans. Drizzle melted butter over top. Bake at 350 for
50 – 55 min. or until golden brown. Serve with whipped topping.
Refrigerate leftovers. 12 to 15 servings.
