| PUMPKIN PIE CRUNCH |
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Preparation time: 20 to 25 minutes Baking time: 50 to 60 minutes 16-20 servings 1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling) 1 can (12 ounces) evaporated milk 3 eggs 1-1/4 cups granulated sugar 1 tablespoon plus 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 package (18-1/4 ounces) yellow cake mix 1 cup chopped pecans 3/4 cup melted Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick Whipped cream Heat oven to 350ºF. Grease bottom of 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts. Drizzle with melted Butter Flavor Crisco Shortening. Bake at 350ºF for 50 to 60 minutes or until golden. Cool completely. Serve with whipped cream. Refrigerate leftovers. |
