Shelly's Recipe

PUMPKIN PECAN CRUNCH

Category: Desserts

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons Pumpkin Pie Spice, divided
1 tablespoon Vanilla Extract
1/4 teaspoon salt
1 package (18 1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
Whipped cream (optional)

Spiced Pecans, recipe below


1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.

2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.

3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

Spiced Pecans
1/3 cup sugar
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon salt
1 egg white
3 cups pecan halves

Preheat oven to 250. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.

Spread nuts in single layer on lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

Makes 4 cups or 12 (1/3-cup) servings.

NOTE: Serve these lightly sweetened spiced nuts at a holiday party for guests to nibble on. It's also great for gift-giving. Place in cellophane bags and tie with a holiday ribbon.