I've pulled lots of variations of this recipe out of different books over the years, but finally tried it this Thanksgiving and really enjoyed it. Yummy!
Pumpkin Pie Crunch
Makes 12 servings
Prep: 20 minutes
Bake: 45 minutes
Cool: 2 hours
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
3 large eggs
1 1/4 c sugar
4 t pumpkin pie spice
1/2 t salt
1 package yellow cake mix
1 c chopped pecans
3/4 c butter, melted
Spray a 13x9 pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle with melted butter.Bake at 350 for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with whipped cream or ice cream.
Wednesday, December 12, 2007
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