A picture of Pumpkin Pie Crunch.

Pumpkin Pie Crunch

Diane M @cook_2795206

Pumpkin Pie Crunch

Diane M @cook_2795206

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Ingredients

1 can(15 oz.) Pumpkin (not pumpkin pie mix)
1 can(12 oz.) Evaporated milk
3Eggs
1 cupSugar
4 tspPumpkin pie spice
1Betty Crocker SuperMoist white cake mix
1 1/2 cupChopped pecans or walnuts
3/4 cupButter or margarine, melted

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Steps

1

Heat over to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.
2

Stir pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
3

Bake 50 to 60 minutes or until knife inserted in center of dessert comes out clean. Cool completely, about 1 hour 30 minutes. Store covered in refrigerator.

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Cooksnaps

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Diane M

Diane M @cook_2795206

on January 01, 2012 00:00

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