Pumpkin Pecan Crunch

11 ingredients
3 steps

Ingredients

  • 1 (15 ounce) can pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 6 teaspoons McCormick(R) Pumpkin Pie Spice, divided
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 (18 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted

Directions

  1. 1
    Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
  2. 2
    Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
  3. 3
    Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

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