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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 can 16 oz. solid packed pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine melted
Whipped topping
Directions:
Directions:
Preheat oven to 350 degrees F. Grease Bottom of 13x9x2 inch 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 minutes or until golden . Cool completely. Serve with whipped topping. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
16 to 20
Personal Notes:
Personal Notes:
Our favorite Thanksgiving dessert!!! (Casey's office always requests this.

 

 

 

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