Pumpkin Pecan Crunch Recipe
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It’s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.
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1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons McCormick® Pumpkin Pie Spice
1 tablespoon McCormick® Pure 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 link below (optional)
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
, if desired. Store leftover dessert in refrigerator.
Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.
Pumpkin Pecan Cheesecake
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Calories: 283 Calories
Fat: 15 Grams
Protein: 3 Grams
Cholesterol: 51 Milligrams
Carbohydrates: 34 Grams
Sodium: 242 Milligrams
Fiber: 2 Grams
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