October 31, 2012

Pumpkin Pie Crunch

1 (15 oz) can Pumpkin
1 (12 oz) can Evaporated Milk
3 Large Eggs
1-1/4 c Sugar
4 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 (18-3/4 oz) box Yellow Cake Mix
1 c Chopped Pecans
3/4 c Butter Flavored Crisco Shortening, melted
1 can Redi-Whip Cream

Coat a 9x13 inch pan with cooking spray. Combine pumpkin and next 5 ingredients in large bowl. Pour mix into pan. Sprinkle cake mix over pumpkin mix. Spread pecans on top. Drizzle with melted shortening. Bake at 350 degrees for 40-45 min or until golden. Let cool at least 2 hours until cool. Serve with whipped cream. Makes 12 servings.