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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 391.8
  • Total Fat: 19.8 g
  • Cholesterol: 66.4 mg
  • Sodium: 304.6 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.9 g

View full nutritional breakdown of Matt Bur's Pumpkin Pie Crunch calories by ingredient
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Matt Bur's Pumpkin Pie Crunch

Submitted by: MRSHUGHES27

Introduction

Delicious, and a nice thanksgiving desert. Makes 16-20 servings. If you want a richer flavor use Duncan Hines Moist Deluxe Butter Recipe- Golden Cake mix Delicious, and a nice thanksgiving desert. Makes 16-20 servings. If you want a richer flavor use Duncan Hines Moist Deluxe Butter Recipe- Golden Cake mix
Number of Servings: 16

Ingredients

    1 can of unsalted pumpkin (16 oz.)
    1 can of evaporated milk (12 oz.)
    1.5 cups sugar
    3 eggs
    4 tsps pumpkin pie spice
    1/2 tsp salt
    1 package duncan hines moist (yellow cake mix)
    1 cup chopped pecans
    1 cup melted butter
    whipped topping

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Directions

1) Preheat oven to 350 degrees farenheight. Grease bottom of 13x9x2 inch pan
2) combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle any cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees farenheight for 50-55 minutes, or until golden. Cool compleatly. Serve with whipped topping (if you want). Refrigerate leftovers.

Serving Size: Makes around 16 small pieces






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