Pumpkin Pie Crunch

• Vegetarian

• Produce

  • 1 1 can (15.5 oz. pack Pumpkin

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 1 package Cake mix, yellow
  • 1 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 cup Butter, unsalted

Found on spendwithpennies.com

Description

Ingredients

• 1 can (15.5 oz.) pack pumpkin
• 1 can (12 oz.) evaporated milk
• 3 large eggs
• ¾ cup sugar
• ¼ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup unsalted butter
• 1 cup pecans, chopped
• 1 package yellow cake mix

Directions

• Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside.
• In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
• Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans.
• Drizzle melted butter over the cake mix & pecans layer.
• Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
• Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
• Cut into squares and serve with ice cream.