PUMPKIN PIE CRUNCH

PUMPKIN PIE CRUNCH
Michelle Olson

1 can pumpkin (16 oz.)
1 can evaporated milk (12 oz.)
3 eggs
1 ½ c. sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Whipped topping

Preheat oven to 350. Grease bottom of 9x13 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 with melted butter. Bake at 350 for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers; if there are any!