Matt Bur's Pumpkin Pie Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can of unsalted pumpkin (16 oz.)1 can of evaporated milk (12 oz.)1.5 cups sugar3 eggs4 tsps pumpkin pie spice 1/2 tsp salt1 package duncan hines moist (yellow cake mix)1 cup chopped pecans1 cup melted butterwhipped topping
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
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
Nutritional Info 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
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