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Pumpkin Pie Crunch

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsA, B1, B2, B3, B12, H, D
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (16 oz.) can solid pack pumpkin

    2. 1 (12 oz.) can evaporated milk

    3. 3 eggs

    4. 1 1/2 c. sugar

    5. 4 tsp. pumpkin pie spice

    6. 1/2 tsp. salt

    7. 1 pkg. yellow cake mix

    8. 1 c. chopped nuts

    9. 1 c. butter, melted

    Instructions Jump to Ingredients ↑

    1. Bake at 350 degrees for 50 minutes or until golden brown. Grease bottom of 13 x 9 x 2 inch pan.

    2. Combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice and salt in large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts. Drizzle with melted butter.

    3. Cool complete, cut into squares.

    4. -20 servings. Serve with or without whipped topping. Refrigerate leftovers.

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