PUMPKIN PIE CRUNCH
PUMKIN PIE CRUNCH is great for the holidays. My friends enjoy this pumpkin dessert year round. I stock up on cannned pumpkin whenever it's on sale. so I can make it often. It's tasty without the pecans too if you have allergies.
Provided by Brenda Overton
Categories Other Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees In mixer on low speed combine the first 6 ingredients mix well.
- 2. Pour into greased 11x15" pan.
- 3. Sprinkle dry cake mix(es)* over pumpkin mixture.Do not stir. *use 1 and 1/2 boxes for thinner top crunchy layer. *use 2 boxes for thick top crunchy layer.
- 4. Sprinkle pecans over dry cake mix layer.
- 5. Drizzle melted butter all over the top of pecans and cake mix.
- 6. Bake 1 hr or until golden brown and center is set.
- 7. Cool completely. serve with whipped cream or topping. Store in fridge. This can be made a day or two in advance.
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