Pumpkin Pecan Crunch Dessert
Cooking with Julian
Cooking with Julian
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Ingredients

  • 1 box cake mix (yellow, spice or butter pecan, Betty Crocker preferred)
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk (substitute non-fat)
  • 3 large eggs (substitute 1 whole egg, 2 egg whites)
  • 1 1/2 cups sugar (substitute 3/4 cup Splenda Baking Blend)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans
  • 1 cup butter, melted

Instructions

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