Pumpkin Pecan Crunch

Categories: Pastry Dessert

Ingredients

• 1 (15 oz.) can pumpkin puree
• 1 (12 oz.) can evaporated skim milk
• 3 eggs
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 6 tsp. pumpkin pie spice, divided use
• 1 Tbsp. pure vanilla extract
• 1/4 tsp. salt
• 1 (2-layer size) yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

Directions

1. Heat oven to 350 degrees.
2. Mix pumpkin. milk, eggs, both sugars, 5 tsp. of the pumpkin pie spice, vanilla and salt in a large bowl until well blended.
3. Pour into 13 × 9-inch baking pan sprayed with cooking spray. Stir cake mix and remaining pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. Bake 50 minutes or until golden brown. Serve warm or at room temperature, topped with light whipped cream. Refrigerate leftover dessert.

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