Pumpkin Pie Crunch

Ingredients

• 1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
• 1 (16 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1⁄4 cups sugar (I use 1 cup)
• 4 teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 1 cup pecans, chopped
• 1 cup butter, melted (I used 1/2 cup)
• whipped topping

Instructions

1 _ Preheat oven to 350°F.

2 _ Grease bottom of 13x9x2-inch pan.

3 _ Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.

4 _ Pour into pan.

5 _ Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

6 _ Drizzle with melted butter.

7 _ Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).

8 _ Cool completely. Serve with whipped topping. Refrigerate leftovers.