Pumpkin Crunch

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This pumpkin creation is a sweet treat for your Halloween guests.

Serving Size / Yield

8-12 servings

Ingredients

1 pkg. yellow cake mix
1 16 oz. can solid pack pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 C. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 C. chopped pecans
1 C. melted butter
Whipped topping

Directions

Preheat oven to 350 degrees. Grease bottom of 9x13-inch pan. 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 for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate any leftovers.

Variations: You can substitute allspice for nutmeg. For Bourbon Pumpkin Pie, add 2 Tbs. bourbon.