Tuesday, November 13, 2007

Pumpkin Pie Crunch

Pumpkin Pie Crunch

1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package yellow cake mix
1 cup chopped pecans ( I don’t usually use)
1 cup butter

Preheat to 350 degrees. Grease bottom of 13x9x2 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

posted by jen for Sonja :)


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