Pumpkin Pecan Crunch

Ingredients

• 1 (15 ounce) can pumpkin

• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 6 teaspoons pumpkin pie spice, divided
• 1 tablespoon vanilla
• 1/4 teaspoon salt

• 1 (18 ounce) package yellow cake mix
• 1 cup pecans, chopped
• 1 cup butter, melted (2 sticks)
• whipped cream (optional)

Directions

1. 1

   Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, 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 a nonstick cooking spray.

2. 2

   Mix cake mix and remaining 1 tsp, 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. 3

   Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.