Pumpkin Pie Crunch

By [e-mail]

Kathi Foley sent this recipe to Ginny Leger.
The taste of pumpkin pie made with Duncan Hines Classic Yellow Cake Mix. Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to be served all year long.

Ingredients

• 1 (16 oz) can solid pack pumpkin
• 1 (12 oz) can evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 4 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
• 1 cup chopped pecans
• 1 cup butter or margarine, melted
• whipped topping

Preparation

Step 1

Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.