PUMPKIN PIE CRUNCH

Pumpkin Pie Crunch image

I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.

Provided by Sue Lunsford

Time 55m

Number Of Ingredients 13

Ingredients

16 oz. can(s) solid pack pumpkin
12 oz can(s) evaporated milk
3 large eggs
1 1/2 c sugar
1/8 tsp ground ginger**
1/8 tsp ground nutmeg**
1/4 tsp ground cloves**
1 1/2 tsp ground cinnamon**
1/2 tsp salt
1 pkg duncan hines yellow or spice cake mix
1 c pecans, chopped
1 c butter, melted
whipped topping

Steps:

1. Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 x 2 inch pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
3. Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
4. **The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.

*** Explore more Pumpkin Pie Crunch Recipes »

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