This recipe is great for fall even if you aren't a pumpkin pie fan. This was one of the first recipes Taylor & Kristin learned to make...that's how simple it is.
PUMPKIN PIE CRUNCH
1 can (16 oz.) pumpkin (not pie mix)
1 can (12 oz.) canned evaporated milk
3 eggs
1 1/2 c. sugar
3 1/2 t. pumpkin pie spice (2t.cinnamon, 1t. ginger, 1/2 t. cloves)
1/2 t. salt
1 box yellow cake mix
1 c. chopped pecans
1 c. (2 sticks) melted butter or margarine
Grease Bottom of a 13 x 9 pan. Preheat oven to 350.
Combine pumpkin, milk, eggs, sugar, spices and salt in a large bowl. Mix well. Pour into prepared pan. Sprinkle dry cake mix over pumpkin mixture. Top w/ pecans. Drizzle w/ melted butter. Bake at 350 50-55 minutes until golden. Cool completely. Serve w/ sweetened whipped cream. Refrigerate leftovers.
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