Pumpkin Crunch Dessert

Ingredients

• 3 large eggs 
• 12 oz evaporated milk canned
• 1 cup granulated sugar 
• 1 cup pecans chopped
• 15 oz pumpkin plain canned ( pumpkin, not pumpkin filling)
• 4 tsp pumpkin pie spice 
• 0.3 tsp salt 
• 0.8 cup butter salted melted (regular )
• 10 servings whipped cream 
• 18.3 oz duncan hines classic decadent cake mix yellow

Equipment

• bowl
• frying pan
• oven

Directions

1. 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.
2. Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl.
3. Pour into pan.
4. Sprinkle cake mix evenly over the top.
5. Pour butter over the cake mix, then sprinkle pecans all over the top.
6. Bake for 50 minutes or until golden brown.
7. Let cool completely then cut into squares and serve with a scoop of ice cream.