Pumpkin Crunch Dessert

Suzanne Tomashewsky (Matt's cousin's wife)

 

1 (15 oz) can pumpkin (not pumpkin filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1/4 tsp. salt
4 tsp. pumpkin pie spice
1 (18.25 oz) box yellow cake mix
6 ounces melted butter (3/4 cup) (regular salted)
1 c. chopped pecans
Vanilla Ice Cream (optional)

Preheat oven to 350 degrees. Spray 9×13 metal pan or glass dish with cooking spray. If using a glass dish, preheat to 325 degrees F.

Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl. Pour into pan.  Sprinkle cake mix evenly over the top.  Pour butter over the cake mix, then sprinkle pecans all over the top.

Bake for 50 minutes or until golden brown. Let cool completely then cut into squares and serve with a scoop of ice cream.