Pumpkin Pecan Crumble

The Wine Mom  Thursday, February 4, 2010

• 

• 1 cup sugar
• 1-1/2 tsp pumpkin pie spice (I used cinnamon, ginger, and cloves)
• 2 eggs
• 16 oz can pumpkin
• 12 oz can evaporated milk
• 1 box yellow cake mix (I used white)
• 1 stick melted butter
• 3/4 cup chopped pecans (I used walnuts)
• optional: whipped cream or ice cream

Heat oven to 350 degrees. In large bowl, combine sugar, pumpkin pie spice, 2 eggs, pumpkin and evaporated milk, whisk thoroughly. Pour into greased 13 x 9 baking pan. Sprinkle with dry cake mix; drizzle with melted butter and sprinkle with chopped nuts.

Bake for 40-50 minutes until golden brown. Serve warm with ice cream or whipped cream.