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So moist. So delicious. And so much more.™

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Pumpkin Pie Crunch Recipe

Duncan Hines Recipe shared by:
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This Pumpkin Pie Crunch is nicely spiced. If you're looking for a great tasting pumpkin pie crunch recipe, this is a great choice for you!

  • Hands-On Time: 10 Minutes
  • Total Time: 2 Hours
  • Servings: Makes 16 to 20 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 (16 oz.) can solid pack pumpkin
  • 1 (12 oz.) can evaporated milk
  • 3 large eggs
  • 1½ cups sugar
  • 4 tsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 package Classic Yellow Cake Mix
  • 1 cup chopped pecans
  • 1 cup butter or margarine, melted
  • whipped topping

Baking Instructions

  1. Preheat oven to 350°F. Grease bottom of 13"x 9" pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  3. Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

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Tips

Lemon and Vanilla

Lemon and Vanilla

It really helps to add a little lemon juice and a little vanilla to make it melt in your mouth. I tried it and it turned out very well. My family tasted it before dinner, and we ended up eating the entire cake before dinner even started.


Lemon Filling

Lemon Filling

I use a lemon filling between the layers of my Angel Food Cake then frost the cake with Cream Cheese Frosting, I have added whipping Cream after it's whipped and fold that into the Cream Cheese Frost., Then frost the cake top and all around the cake, then put it in the frig for several hrs.





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