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This is from Keelie over at Red Writing . She is a super cook!!! You'll want to be sure to try this recipe this Fall. I can already smell the aroma from my new kitchen!
Pumpkin Pie Crunch
Extremely good and a little more interesting than your Granny's pumpkin pie. It is also really easy--the Thankgiving version of "dump cake."
1 (16 oz.) can solid-packed pumpkin 1
(12 oz.) can evaporated milk
1 1/2 c. sugar
5 tsp. pumpkin pie spice (cinnamon works)
1/2 tsp. salt
1 pkg. yellow cake mix
1 c. butter
1 c. chopped pecans
In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour into greased 9x13 inch pan. Sprinkle the cake mix evenly over the pumpkin mixture. Drizzle with melted butter. Bake at 350 degrees for 50 to 55 min. Cool completely. Serve with whipped cream. refrigerate leftovers.