October 31, 2012
Pumpkin Pie Crunch
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1 (15 oz) can Pumpkin 1 (12 oz) can Evaporated Milk 3 Large Eggs 1-1/4 c Sugar 4 tsp Pumpkin Pie Spice 1/2 tsp Salt 1 (18-3/4 oz) box Yellow Cake Mix 1 c Chopped Pecans 3/4 c Butter Flavored Crisco Shortening, melted 1 can Redi-Whip Cream |
Coat a 9x13 inch pan with cooking spray. Combine pumpkin and next 5 ingredients in large bowl. Pour mix into pan. Sprinkle cake mix over pumpkin mix. Spread pecans on top. Drizzle with melted shortening. Bake at 350 degrees for 40-45 min or until golden. Let cool at least 2 hours until cool. Serve with whipped cream. Makes 12 servings. |
