Pumpkin Pie Crunch
My friend, Janet, of A Slice of Heritage, passed this goodie along to me!
Janet is a punchneedle designer… If you’ve been wanting to try making a penny rug, or you’re looking for a small but sweet gift to make, please visit her website at www.asliceofheritage.com. She has a complimentary penny rug candle mat pattern that has been immensely popular. She is offering it as a holiday gift to you!
| ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Pie Crunch |
| Janet Wagner of A Slice of Heritage passed this recipe along for you.She says *We love this! It’s simply yummy and perfect for Halloween and Thanksgiving.* |
| Ingredients |
| 1 package yellow cake mix 1 can (16 oz) pumpkin 1 can (12 oz) evaporated milk 3 eggs 1 ½ cups sugar 4 tsp pumpkin pie spice ½ tsp salt 1 cup butter, melted 1 cup chopped pecans CoolWhip Brand Whipped Topping |
| Step by Step |
| Preheat Oven to 350 degrees F 1) Combine pumpkin, eggs, milk, sugar, salt, and spices in large bowl. 2) Pour into greased 9â€x13†pan. 3) Sprinkle dry cake mix over pumpkin mixture. 4) Top with chopped pecans and drizzle with butter. 5) Bake at 350° for 50 to 55minutes. 6) Cool. 7) Top with CoolWhip Brand Whipped Topping.  Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Pumpkin Cheesecake |