Pumpkin Pie Crunch - cooking recipe

Ingredients

1- 16 oz. can solid pack pumpkin
1- 12 oz. can evaporated milk
3 eggs
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg. Duncan Hines Moist Deluxe Yellow cake mix
1 c. pecans, chopped
1 c. butter or margarine, melted
whipped topping

Preparation

Preheat oven to 350 degrees.
Grease bottom of 13 inch x 9 inch x 2 inch pan.
Combine pumpkin, milk, eggs, sugar, 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 for 50 - 55 minutes until golden.
Cool completely. Serve with whipped topping.
Refrigerate leftovers.
Serves 16 - 20.