Pumpkin Pie Crunch! Yum, Yum!

This recipe is straight out of a Southern Living Holiday Edition. It tastes delicious as an after dinner desert or a great breakfast side to coffee! A cute serving idea is to put each serving in a plain tea-cup and saucer then top with whipped cream.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 3  large eggs
• 1 1⁄4 cups sugar
• 4  teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 1 (18 ounce) box  yellow cake mix
• 1  cup pecans, chopped
• 3⁄4 cup  crisco butter flavor shortening, melted
•  whipped cream

Directions

1. Coat a 13 x 9-inch pan with cooking spray.
2. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan.
3. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.
4. Bake at 350F for 40 to 45 minutes or until golden brown.
5. Let cool 2 hours or until completely cool.
6. Serve with whipped cream!