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Pumpkin Crunch
Leanne, Texas
 

• 1 15 oz can pumpkin 

• 1 12 oz can evaporated milk 

• 3 eggs 

• 1.5 c sugar 

• 4 tsp pumpkin pie spice 

• 1/2 tsp salt 

• 1 box yellow cake mix 

• 1 c chopped pecans 

• 1 c butter (melted) 
  

Preheat oven to 350 degrees.  Grease 13 x 9 pan.  

Combine first 6 ingredients. Pour into pan.  

Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans.  

Drizzle with melted butter.  

Bake 50-55 minutes or until golden brown (watch the pecans as they tend to burn with the butter...sometimes I add them half-way through the cooking time).  

Serve with whipped cream.  Refrigerate leftovers.  Serves 16

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