Pumpkin Pie Crunch

• temps total: 50-55 minutes

Ingrédients

1 package moist yellow cake mix

1 (16 oz.) can solid pack pumpkin

1 (12 oz.) can evaporated milk

3 eggs

1 cup sugar

4 tsp. pumpkin pie spice

1/4 tsp. salt

1 cup chopped pecans

1 cup melted butter or margarine

Whipped topping

Instructions

Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50-55 minutes or until golden brown. Cool completely. Serve with whipped topping. Refrigerate leftovers.