fbnr.comPumpkin Pie Crunch
Makes 16 to 20 servings
Pumpkin Pie Crunch
Image © Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
Pumpkin Pie Crunch


Ingredients
1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package DUNCAN HINES® Moist Deluxe® Classic Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
  Whipped topping
   
1. Preheat oven to 350°F. Grease bottom only of 13×9×2-inch baking pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350°F for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
 
Tip   For a richer flavor, try using Duncan Hines® Moist Deluxe® Butter Recipe Golden Cake Mix.
Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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