Zutaten für Pumpkin Pie Crunch Yum Yum
- 1 (15 ounce) can pumpkin puree
- Evaporated Milk
- Eggs
- Sugar
- Pumpkin Pie Spice
- Salt
- Yellow Cake Mix
- 1 cup pecan halves
- Butter Flavor Shortening
- Whipped cream, for serving
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Zubereitung von Pumpkin Pie Crunch Yum Yum
- Preheat oven to 350°F (175°C). Coat a 13 x 9-inch baking pan with cooking spray.
- In a large bowl, combine: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1 cup granulated sugar.
- Pour the pumpkin mixture into the prepared baking pan.
- Sprinkle 1 (15.25 ounce) box yellow cake mix evenly over the pumpkin mixture. Top with 1 cup pecan halves.
- Drizzle 1/2 cup melted shortening (or butter) over the top.
- Bake for 40-45 minutes, or until a knife inserted near the center comes out clean and the top is golden brown.
- Let cool completely, at least 2 hours, before serving. This allows the filling to set and the crunch to develop.
- Serve chilled or at room temperature with whipped cream!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
160g
Fat
31g
Carbs
20g
