Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
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" 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.