Pumpkin Pecan Crunch

 

Ingredients for 24 servings:
1. 1 (15 ounce) can pumpkin
2. 1 (12 ounce) can evaporated milk
3. 3 eggs
4. 1 cup granulated sugar
5. 1/2 cup brown sugar, firmly packed
6. 6 teaspoons pumpkin pie spice, divided
7. 1 tablespoon vanilla
8. 1/4 teaspoon salt
9. 1 (18 ounce) package yellow cake mix
10. 1 cup pecans, chopped
11. 1 cup butter, melted (2 sticks)
12. whipped cream

Directions:
1. Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13×9-inch baking pan which has been sprayed with a nonstick cooking spray.
2. Mix cake mix and remaining 1 tsp, pumpkin pie spice in medium bowl with wire whisk, sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.

Enjoy your meal!

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