Pumpkin Pie Crunch

1 package yellow cake mix

1 can (16 ounces) solid pack pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 1/4 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup chopped pecans

1 cup butter or margarine, melted

Whipped topping

Preheat oven to 350'F. 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'F for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

This was served at Forest Manor Middle School. October 1995 (PBA Day)

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