Pumpkin Pie Crunch by Karen Martin
1 pkg yellow cake mix
1can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup shopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13-by-9-by-2-inch pan. Combine pumpkin, evaporated milk, eggs,
sugar, pumpkin pie spice and salt in large bowl. Pour into pan, sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans. Drizzle melted butter. Bake at 350 degrees fro 50 to 55 minutes or until golden. Cool completely.
Serve with whipped topping. Refrigerate leftovers.