Thanksgiving

Matt Bur's Pumpkin Pie Crunch is for Dessert.

Matt Bur's Pumpkin Pie Crunch takes 15 minutes to prepare.

Matt Bur's Pumpkin Pie Crunch takes 50 minutes to cook.

Matt Bur's Pumpkin Pie Crunch makes 16 servings.

The ingredients for Matt Bur's Pumpkin Pie Crunch are:

1 can of unsalted pumpkin (16 oz.)
1 can of evaporated milk (12 oz.)
1.5 cups sugar
3 eggs
4 tsps pumpkin pie spice
1/2 tsp salt
1 package duncan hines moist (yellow cake mix)
1 cup chopped pecans
1 cup melted butter
whipped topping

Here is how you make Matt Bur's Pumpkin Pie Crunch:

1) Preheat oven to 350 degrees farenheight. Grease bottom of 13x9x2 inch pan2) combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle any cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees farenheight for 50-55 minutes, or until golden. Cool compleatly. Serve with whipped topping (if you want). Refrigerate leftovers.Serving Size:?Makes around 16 small pieces

The nutritional information for Matt Bur's Pumpkin Pie Crunch is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 391.8

• Total Fat: 19.8 g
• Cholesterol: 66.4 mg
• Sodium: 304.6 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 1.6 g
• Protein: 4.9 g