Pecan Pumpkin Crumble
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Pecan Pumpkin Crumble Recipe
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- 1 cup sugar
- 2 eggs
- 1 16 oz can (2 cups) pumpkin
- 1½ tsp pumpkin pie spice
- 1 13oz can evaporated milk
- 1 pkg Pillsbury Plus yellow or white cake mix
- ½ cup oleo melted
- ¾ cup chopped pecans or walnuts
- whipped cream
- Heat oven to 350°.
- In large bowl combine sugar, spice, eggs, pumpkin & evaporated milk, mix well.
- Pour into ungreased 13x9 pan.
- Sprinkle with cake mix & drizzle evenly with melted oleo.
- Sprinkle top with chopped pecans.
- Bake at 350° for 40-50 minutes or until golden brown.
- Chill & cut into squares.
- Serve topped with whipped cream.
- Refrigerate leftovers.