Pumpkin Crunch



15 Oz. solid pack (pure) pumpkin
12 Oz. evaporated milk
3 large eggs, beaten
¾ C. brown sugar, ¾ C. granulated sugar w/ 2T. flour blended in
2 tsp. pumpkin pie spice
½ tsp. salt
1 box yellow cake mix
½ C. chopped pecans
1 C. butter, melted

Combine first 6 line items in a bowl. Pour into 9×13 greased & floured pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans, then drizzle with butter. Bake at 350° for 50-55 minutes or until golden brown. Serve chilled with whipped topping. Enjoy!


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