Pumpkin Pie Crunch

Ingredients

• 1 (16 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1/2 cups granulated sugar
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (18.25 ounce) box moist deluxe yellow cake mix or butter recipe cake mix*
• 1 cup butter, melted
• 1 cup chopped pecans
• Whipped cream or whipped topping

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt. Pour into a 13 x 9 inch baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted butter.
3. Bake for 50 to 55 minutes, or until golden. Ten or 15 minutes before removing from oven, sprinkle with pecans and return for final baking. Cool completely.
4. Serve with whipped topping.
5. Refrigerate leftovers.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.