Pumpkin Pie Crunch

Serves: 12
Total Calories: 257


1 (15-ounce) can pumpkin (not pumpkin pie mix)
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package Betty Crocker SuperMoist white (vanilla) cake mix
1 1/2 cups , chopped pecans, or walnuts
3/4 cup butter or margarine, melted


1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.

2- Stir pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

3- Bake 50 to 60 minutes or until knife inserted in center of dessert comes out clean. Cool completely, about 1 hour 30 minutes. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Heat oven to 375°.

1 Serving: Calories 515 (Calories from Fat 250) Fat 28g (Saturated 11g) Cholesterol 90mg Sodium 420mg Carbohydrate 60g (Dietary Fiber 2g) Protein 8g. % Daily Value: Vitamin A 100% Vitamin C 2% Calcium 20% Iron 10%.

Betty's Tip: For a fabulous taste treat, top this pumpkin dessert with a scoop of butter pecan or cinnamon ice cream.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 257
Calories from Fat: 186

This Pumpkin Pie Crunch recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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