Friday, November 20, 2009

Pumpkin Pie Crunch

This is a delicious dessert especially for the Holiday's! Enjoy!

Pumpkin Pie Crunch
1 Pkg Duncan Hines Moist Yellow Cake Mix
1 can (16 oz) Solid Pack Pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cup sugar
1/2 teaspoon salt
4 teaspoons Pumpkin Pie Spice
1 c chopped pecans
1 cup butter or margarine melted
whipped topping

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 baking dish.
2. Combine pumpkin, evaporated milk, eggs, sugar, pie spice, and salt. Pour into baking dish.
3. Sprinkle dry cake mix and pecans over the top. Drizzle with melted butter.
4. Bake at 350 degrees for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

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