Pumpkin Pie Crunch

• 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

1. Preheat oven to 350u0b0F.
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 350u0b0F for 50 to 55 minutes or until golden. (Check it early).
8. Cool completely. Serve with whipped topping. Refrigerate leftovers.

yellow cake, solid pack pumpkin, milk, eggs, sugar, pumpkin pie spice, salt, pecans, butter, topping

Taken from www.food.com/recipe/pumpkin-pie-crunch-2498 (may not work)