Kitchen

[OKAY]

This recipe is the reason I stock up on canned pumpkin! A tried-and-true favorite--even with folks who don't like pumpkin--it's a family tradition enjoyed year round, not just at Thanksgiving and Christmas. Want to be the hit of your next potluck? Take Pumpkin Pie Crunch!

http://duncanhines.com/recipes/cakes/dh/pumpkin-pie-crunch

PUMPKIN PIE CRUNCH

1 (16-oz.) can solid pack pumpkin

1 (12-oz.) can evaporated milk (can use low-fat)

3 large eggs (can use egg substitute)

1 1/2 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

I box Duncan Hines Moist Deluxe Classic Yellow Cake Mix

1 cup chopped pecans

1 cup butter or margarine, melted

whipped topping, if desired

Preheat oven to 350 degrees. Spray bottom of 13x9-inch baking dish.

Combine first six ingredients in a large mixing bowl. Stir until well blended. Pour into baking dish. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter or margarine.

Bake at 350 degrees for 50-55 minutes or until golden brown. Cool completely. Serve with whipped topping, if desired. Refrigerate leftovers.

Note: I sift the cake mix before sprinkling over the pumpking mixture. This is also yummy served warm. Just zap in the microwave if not serving soon after taking from the oven.

Happy Holidays!