Pumpkin Pecan Crunch

Name: Pumpkin Pecan Crunch
Prep time: 10 min
Cook time: 50 min
Yield: 24
Cuisine: American,
Ingredients: 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 3 eggs; 1 cup granulated sugar; 1/2 cup firmly packed brown sugar; 6 tsps McCormick® Pumpkin Pie Spice divided; 1 tbsp McCormick® Pure Vanilla Extract; 1/4 tsp salt; 1 package (2-layer size) yellow cake mix; 1 cup chopped pecans; 1 cup (2 sticks) butter melted

Learn how to make pumpkin pecan crunch with this easy, creamy dessert recipe. The crunchy pecan layer and fall-like pumpkin pie flavor complement the creaminess. Try your hand at our pumpkin pecan crunch today.

10m

PREP TIME

50m

COOK TIME

283

CALORIES

11

INGREDIENTS

Servings: 24

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons McCormick® Pumpkin Pie Spice, divided
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon salt
1 package (2-layer size) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
2 Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
3 Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

TIPS AND TRICKS

Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife. Serve with whipped cream and Spiced Pecans, if desired.