Pumpkin Pie Crunch

Pumpkin Pie Crunch

To use up that 1 cup of lingering canned pumpkin I decided to try out this recipe for Pumpkin Pie Crunch which popped up as one of Food Network's featured recipes today. I had to half the recipe since I only had 1 cup of pumpkin. It turned out as yummy as it sounded. The yellow cake batter on top gives the crunch and has a salty taste to it but it goes well with the sugary pumpkin pie filling. I topped mine with some walnuts and some cinnamon and nutmeg. I can't wait to have some more leftover pumpkin again!

http://www.foodnetwork.ca/Recipes/recipe.html?dishid=10922

• 1 (18 ounce) package yellow cake mix
• 1 (16 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 cup sugar
• 4 teaspoons pumpkin pie spice
• 1 cup margarine, melted
• 1/2 teaspoon salt

Directions:

1. 1
   Combine pumpkin, milk, eggs, sugar, spice, salt.
2. 2
   Pour into greased and floured 13x9 baking pan.
3. 3
   Sprinkle cake mix over pumpkin mixture.
4. 4
   Cover with melted margarine.
5. 5
   Bake at 350 for 50-55 minutes or until golden.