Bob Correll
R.I.P. 3/31/2022
Not a pie per se, more like a cross between cake and pie.
Very easy, and very good!
Pumpkin Pie Crunch
Ingredients1 pk Yellow cake mix
1 cn Pumpkin; 16 oz
12 oz Evaporated milk
3 Eggs
1 1/2 c Sugar
4 ts Pumpkin pie spice
1/2 ts Salt
1 c Pecans; chopped
1 c Butter or margarine; melted
Whipped topping
1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter.
Bake 50 to 55 mins. or until golden. Cool completely.
Serve with whipped topping. Refrigerate leftovers.
Very easy, and very good!
Pumpkin Pie Crunch
Ingredients1 pk Yellow cake mix
1 cn Pumpkin; 16 oz
12 oz Evaporated milk
3 Eggs
1 1/2 c Sugar
4 ts Pumpkin pie spice
1/2 ts Salt
1 c Pecans; chopped
1 c Butter or margarine; melted
Whipped topping
1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter.
Bake 50 to 55 mins. or until golden. Cool completely.
Serve with whipped topping. Refrigerate leftovers.