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| PUMPKIN PIE CRUNCH | |
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1 pkg. Duncan Hines moist deluxe yellow cake mix 1 (16 oz.) can solid pack pumpkin 1 (12 oz.) can evaporated milk 3 eggs 1 1/2 c. sugar 4 tsp. pumpkin pie spice 1/2 tsp. salt 1 c. chopped nuts 1 c. butter, melted Whipped topping Preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. 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 nuts. Drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes or until golden. Cool completely. Serve with whipped cream. Refrigerate. | |
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recipe reviews #50006
Denise Jones (California) says:
I was given this recipe back in 1989. The first time I made it there just wasn't enough. It is now a tradition for Thanksgiving. This year my children want their own dish to take home. The original recipe calls for chopped walnuts, but I've changed it to pecans and added a caramel or butterscotch drizzle to the finished dish and of course whipped cream. Mmmmm Mmmmm good! Everybody should try it.
#147375
Flannery (California) says:
My sister made this for us yesterday and it was so tasty. I ate it warm as a dessert and then warmed some up for twenty seconds in the microwave for breakfast. Definitely recommend! We used pecans as the nut and no whipped cream or anything. It's perfect and moist on its own.
#147456
Flannery (California) says:
My sister made this for us yesterday and it was so tasty. I ate it warm as a dessert and then warmed some up for twenty seconds in the microwave for breakfast. Definitely recommend! We used pecans as the nut and no whipped cream or anything. It's perfect and moist on its own.
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