Pumpkin Pecan Crunch

• 1 can pumpkin, 15 oz.
• 1 can evaporated milk, 12 oz.
• 3 eggs
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 6 tsp. McCornick pumpkin spice divided
• 1 tsp. vanilla extract
• 1/4 tsp salt
• 1pkg.(18.25oz.) yellow cake mix
• 1cup chopped pecans
• 1cup butter, melted

1. 1. Mix pumpkin, milk, eggs,sugars, 5 tsp. of the pumpkin pie spice, vanilla and salt until well blended. Pour into 13x9-inch baking pan sprayed with no stick cooking spray.
2. 2. Mix cake mix and remaining 1 tsp. pumpkin pie spice with wire whisk. Sprinkle evenly over pumpkin mixture. Sprinkle with chopped pecan. Drizzle with melted butter.
3. 3. Bake in preheated 350 oven 50 minutes or until golden brown. Serve with whipped cream and spiced pecans(recipe follows), if desired.
4. Spiced Pecans: Mix 1/3 cup sugar, 2 tsp. Pumpkin pie spice and 1/4 tsp. salt. Set aside. Beat 1 egg white until foamy. Add 3 cups pecan halves; toss to coat well. Add spice mixture; toss to coat nuts evenly. Spread in single layer on lightly greased baking sheet. Bake in preheated 250 oven 1 hour, stirring once.cool slightly and break apart.

pumpkin, milk, eggs, sugar, brown sugar, pumpkin spice, vanilla extract, salt, yellow cake, pecans, butter

Taken from www.epicurious.com/recipes/member/views/pumpkin-pecan-crunch-50159133 (may not work)