Pumpkin Pie Crunch

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 20
• 1 (18 ounce) package yellow cake mix (i use 2/3 of a box)
• 1 (16 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1/4 cups sugar (i use 1 cup)
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1 cup butter, melted (i used 1/2 cup)
• whipped topping

Recipe

• 1 preheat oven to 350°f.
• 2 grease bottom of 13x9x2-inch pan.
• 3 combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
• 4 pour into pan.
• 5 sprinkle dry cake mix evenly over pumpkin mixture. top with pecans.
• 6 drizzle with melted butter.
• 7 bake at 350°f for 50 to 55 minutes or until golden. (check it early).
• 8 cool completely. serve with whipped topping. refrigerate leftovers.