Pumpkin Pie Crunch

Pumpkin!  It's that time of year again! I received this recipe from a friend of mine.  She said this is their family's traditional dessert for Thanksgiving.  It is creamy, crunchy and so delicious.  I think it will quickly become a Fall tradition for me! 

1 can (15 oz) Libby's 100% Pure Pumpkin (not pie filling)
2 eggs
1 can (12 oz) evaporated milk (1 1/2 cups)
1 1/3 cups sugar
1 TBS pumpkin pie spice** (see note below)
1/2 tsp salt
1 pkg (15-18 oz) yellow cake mix
1 1/4 cups coarsely chopped pecans (can also use walnuts or almonds)
1 cup butter, melted
Whipped cream, optional


Preheat oven to 350 degrees.  Grease a 9x13 baking pan. 

In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended.  Pour into prepared pan.

Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix.  Drizzle melted butter over nuts, moistening dry mixture as much as possible.

Bake 50-55 minutes or until set and golden.

Cool at least 1 hour in pan on a wire rack before serving.  Serve with whipped cream.

Store leftover dessert in refrigerator.


**If you do not have pumpkin pie spice, for 1 TBS, you can combine 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cloves.

Source: Rita N.

Kimberly