Pumpkin Pie Crunch

This, my dear friends, is a recipe that my baby brother learned to make back when he took a home ec class in high school. It was the first thing he ever baked and my mom was SO proud of him! It is simple, but it's a nice addition to the dessert table during the holidays. And it travels well, so no big deal if you're going over the river and through the woods to Grandmother's house! It is now a staple at our family get-togethers. Hope y'all enjoy it as much as we do. Cheers!


Pumpkin Pie Crunch
by Chris

1 16-ounce can of pumpkin
1 12-ounce can of evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter OR margarine, melted

Preheat the oven to 350°F. Grease/PAM a 9 x 13-inch baking dish. Combine the pumpkin and evaporated milk, eggs, sugar, pie spice, and salt in a large bowl. Mix well and pour into prepared baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with pecans. Drizzle the melted butter over the top. Bake for 50-55 minutes, or until golden brown. Cool completely. Serve with whipped cream.

Tip: do not cover with foil or plastic wrap for storage, as this causes the topping to become soggy. It is best to refrigerate uncovered to maintain crunchiness. Happy Holidays!