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Pumpkin Pie Crunch

  • 3 c. canned pumpkin
  • 2 1/4 c. milk
  • 5 eggs
  • 1 3/4 c. sugar
  • 2 Tbsp. pumpkin pie spice
  • 1 1/2 tsp. salt
  • 1 box yellow cake mix
  • 1 c. pecans, chopped
  • 3/4 c. butter, melted

Preparation:

Combine first six ingredients and pour into a greased 9x13 inch cake pan. Sprinkle dry cake mix over pumpkin mixture. Top with nuts. Drizzle with butter. Bake at 350° for 40-60 minutes or until golden brown. Delicious topped with dollops of whipped cream or served warm with ice cream. This is an autumn treat! Serves 16-20.