Pumpkin Pie Crunch - cooking recipe

Ingredients

16 oz. can pumpkin
12 oz. can evaporated milk
3 eggs
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 box yellow cake mix
1 c. chopped pecans
1 c. butter or margarine, melted
Cool Whip

Preparation

Preheat oven to 350\u00b0.
Grease bottom of cake pan.
Combine pumpkin, evaporated milk, eggs, sugar, spice and salt in large bowl.
Mix well.
Pour into cake pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle melted butter over top.
Bake 50 to 55 minutes or until golden brown. Cool completely.
Serve cold with Cool Whip.
Flip pieces so top is on plate.
Refrigerate.