Pumpkin Crunch

Pumpkin Crunch

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

Preheat oven to 350 degrees. 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 for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers. If you have any leftover, that is!!!

Variations:
Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.