PUMPKIN PECAN CRUNCH

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Pumpkin Pecan Crunch image

It's the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.

Provided by McCormick Kitchens

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons McCormick® Pumpkin Pie Spice, divided
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon salt
1 (18 ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Steps:

  • Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
  • Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
  • Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

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