Pumpkin Pie Crunch - cooking recipe

Ingredients

16 oz. can pumpkin
12 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 c. sugar
3 tsp. pumpkin spice
1/2 tsp. salt
1 box Duncan Hines yellow or butter cake mix
1 c. chopped pecans
1 c. melted butter

Preparation

Grease bottom only of metal 13 x 9-inch pan.
Pour pumpkin mix in.
Spread dry cake mix over pumpkin evenly, then sprinkle with pecans.
Pour melted butter over top.
Bake at 350\u00b0 for 55 minutes (check at 50 minutes).