Pumpkin Crunch - cooking recipe

Ingredients

16 oz. can pumpkin
12 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 c. sugar
4 tsp. McCormick/Schilling pumpkin pie 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 a 13 x 9-inch pan.
Combine first 6 ingredients (do not use a mixer).
Pour into pan.
Spread dry cake mix evenly over pumpkin.
Sprinkle with pecans and pour melted butter over top.
Bake at 350\u00b0 for 60 minutes; check at 55 minutes.