This is the recipe I plan on sharing this holiday season: Pumpkin Pie Crunch (with photos)
Ingredients:
- 1 lg. can of pure plain pumpkin
- 1 lg. can of evaporated milk
- 1 1/4 cup sugar
- 1/2 t. salt
- 4 t. pumpkin pie spice
- 3 eggs
- 1 box of yellow cake mix
- pecans
- 2 sticks of melted butter
Preheat oven to 350 degrees. Grease 13 x 9 cake pan. In medium sized mixing bowl empty pumpkin and add evaporated milk, sugar, salt, pumpkin pie spice, and eggs. Mix well. Pour mixture into well greased baking dish. Sprinkle and spread dry cake mix on top of pumpkin mixture. Add chopped pecans and drizzle melted butter evenly over the top. Bake in preheated oven for 1 hour or until nicely browned. Cover with whip cream and serve!
This is great idea! And thanks for sharing this recipe!
Pumpkin is one of my child favorite vegetable, I think that this recipe will satisfy the appetite of my child, I really like reading article that shares good recipe for family.
I love to try this recipe… Looks delicious and I am excited to taste it! Thank you for sharing…
Hi Lisa!
This pumpkin pie looks and sounds delicious! Crunchy and sweet…mmm…:) Where can we see the winners of the recipe competition? I didn’t find the link. Also, do you ever use beluga caviar? I’ve bought a bunch of it and I am wondering how to serve it. I know the cracker or cheese way of serving, but I would love to find out some new and interesting tips. If not you, maybe your readers have some ideas!? Looking forward to your answer!
Hugs, Flora
i just love to have a copy of the recipe! thank you 🙂
Hi, this recipe for Pumpkin Pie Crunch looks delish! I do love pumpkin so I think I’ll give it a try. Thanks for sharing.
Thank’s Macy for sharing your recipe for pumpkin pie crunch and I’m excited to know how does it taste, will surely try this one at home.And will definitely look forward for more available recipes at hand.