Pumpkin Pie Crunchdesserts 1 pkg yellow cake mix 1 can pumpkin; 16 oz 12 oz evaporated milk 3 eggs 1 1/2 cup sugar 4 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup pecans; chopped 1 cup butter or margarine; melted 1 whipped topping Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers. Makes 16 to 20 servings. |
