Pumpkin Pie Crunch Recipe 
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Pumpkin Pie Crunch

1 can (16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg. yellow cake mix
1 cup pecans, chopped
1 cup butter or margarine, melted

Preheat oven to 350 F. Grease bottom of 13 X 9-in. pan. Combine pumpkin, evaporated milk, eggs, sugar, 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 for 50 to 55 minutes or until golden brown. Cool completely.

Serve with whipped cream.


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