Easy Pumpkin-Pecan Crumble
1 (15 oz.) can pure pumpkin
1 (12 oz.) can evaporated milk
1 1/4 cups sugar
1 1/2 teaspoons pumpkin pie spice, plus additional for garnish
1/4 teaspoon salt
1 package , divided
1 cup chopped pecans
1 cup butter, softened
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
WHISK eggs in large bowl until blended. Whisk in pumpkin, milk, sugar, pumpkin pie spice and salt until blended. Pour into prepared baking pan.
SPRINKLE evenly with 2 cups dry cake mix. Stir pecans and remaining cake mix in medium bowl. Cut in butter with fork until mixture is crumbly. Crumble evenly over cake mix layer.
BAKE 1 hour or until set in center. Cool on wire rack. Chill several hours or overnight. Remove from refrigerator about 1 hour prior to serving. Serve with whipped cream. Sprinkle lightly with pumpkin pie spice, if desired.
Serving Size (1 of 15 slices), Calories 410 (Calories from Fat 220), Total Fat 24g (Saturated Fat 12g, Trans Fat 1g), Cholesterol 95mg, Sodium 400mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 33g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.