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Pumpkin Pie Crunch
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| Ingredients | |
| 16 ounces | canned pumpkin |
| 12 ounces | evaporated milk, (not sweetened condensed milk) |
| 3 | eggs |
| 1 cup | sugar |
| 1 tablespoon | pumpkin pie spice |
| 1/2 teaspoon | salt |
| 1 box | yellow cake mix |
| 1 cup | butter, melted |
| 1 cup | chopped pecans |
Instructions
Lightly grease a 9 x 13 pan, set aside.
In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth.
Spoon evenly over bottom of pan.
Sprinkle cake mix over pumpkin layer, then pecans. Pour melted butter over top of cake mix/pecans.
Bake in a preheated 350 degree oven for 50-55 minutes, until top is golden brown.
Let cool completely before serving.
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