Post by Kris on Nov 22, 2011 17:17:26 GMT -5
1 can (15 or 16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups of sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package white or yellow cake mix
1 cup chopped pecans
1 cup melted butter
whipped topping as desired
METHOD
1. Preheat oven to 350*
2. Grease bottom of 9x13 pan
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl and mix well
4. Pour into pan and sprinkle dry cake mix evenly over top of pumpkin mixture
5. Top with pecans and drizzle with melted butter
6. Bake for 50-55 minutes or until golden
7. Allow to cool completed and then top with whipped cream and enjoy)
(Note: can be served warm or cold but must initially cool completely to form crunchy crust on top)
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups of sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package white or yellow cake mix
1 cup chopped pecans
1 cup melted butter
whipped topping as desired
METHOD
1. Preheat oven to 350*
2. Grease bottom of 9x13 pan
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl and mix well
4. Pour into pan and sprinkle dry cake mix evenly over top of pumpkin mixture
5. Top with pecans and drizzle with melted butter
6. Bake for 50-55 minutes or until golden
7. Allow to cool completed and then top with whipped cream and enjoy)
(Note: can be served warm or cold but must initially cool completely to form crunchy crust on top)
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