Pumpkin Pecan Crunch

Recipe by Chef mariajane
READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with a nonstick cooking spray.
  • Mix cake mix and remaining 1 tsp, 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. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.
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