About This Blog

I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Friday, November 19, 2010

Pumpkin Pie Crunch

Makes 16-20 servings

1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package Duncan Hines Moist Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13x9x2-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake at 350 for 50-55 minutes or until golden.

Cool completely.  Serve with whipped topping. Refrigerate leftovers.

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