Pumpkin Dessert Crunch

Yum, my Mother used to make a dessert very similar to this, but unfortunately, I can't find that original recipe.

This is the recipe I found on Pinterest from Chocolate, Chocolate and More. The only thing I would do different is to make sure to use unsalted butter.
Ingredients:
16 ounces canned pumpkin
12 ounces evaporated milk
3 eggs
1 cup sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 box yellow cake mix
1 cup (unsalted) butter, melted
1 cup chopped pecans
Instructions:
1. Lightly grease a 9 x 13 inch pan
2. Beat eggs, mix in pumpkin, milk, sugar, salt and pumpkin pie spice until smooth
3. Pour into prepared pan
4. Sprinkle cake mix over pumpkin layer
5. Sprinkle pecans on top of cake mix layer
5. Pour melted butter over the top of pecans/cake mix
6. Bake at 350 degrees for 50-55 minutes

Serve with whipped cream and enjoy this yummy fall dessert!

If you’d like to try your hand at decorating this year’s pumpkins with embellishments and not carving them, there’s a fun competition over on Melissa’s Empress of Dirt Blog where the winning entry could take on the illustrious title of Creator Of The Ultimate Pumpkin Head of 2014!

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