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Pumpkin Pie Crunch
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A picture of Pumpkin Pie Crunch.

Pumpkin Pie Crunch

Diane M
Diane M @cook_2795206

Pumpkin Pie Crunch

Diane M
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. 1

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

  2. 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. 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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Diane M
Diane M @cook_2795206
on January 01, 2012 00:00

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Keywords

Pie Egg Pumpkin Pecan Butter Walnut

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