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Pumpkin Pie Crunch

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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: 15 Minutes
  • Total Time: 1 Hour 5 Minutes
  • Servings: 16 to 20 Bars
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 can (15.5 oz.) solid pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 1½ cups sugar
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 cup butter or margarine, melted
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
  3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
  4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
  5. Cool completely. To serve, cut into squares.

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Tips

whoopie pies

whoopie pies

Ok The cookies we made today that were kind of flat and more cake than cookie worked great as whoopie pies. I made a quick cream cheese frosting and it is great with the cookies. I'm glad it worked out.


old fashioned carrot cake

old fashioned carrot cake

Increase water in carrot cake mix by 1/4 cup. Add 1/2 cup chopped nuts, 1/2 cup shredded coconut and 1 can (8 ounces) crushed pineapple, drained. Bake in 13x9 pan for 40 to 50 minutes or until a toothpick inserted in center comes out clean.





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