Pumpkin Pie Crunch Bars

I first found this recipe in a HyVee Seasons magazine many years ago.  I made it a few times then sadly LOST the magazine and therefore, the recipe too!  I was so happy to stumble upon this version which seems awfully close to the ones we loved!  Here is how to make Pumpkin Pie Crunch Bars

1 Package Yellow Cake Mix
1 Can (15oz) Solid Pack Pumpkin
1 Can (12oz) Evaporated milk
1 1/2 Cups Sugar
3 eggs
1 tsp Cinnamon or Pumpkin Pie Spice
1 Cup Pecans Pieces
1 Cup Melted Butter
Whipped Topping (Cool Whip)


Preheat oven to 350. Grease bottom of a 9x13 inch pan.

In a medium mixing bowl, Combine pumpkin, evaporated milk, eggs, sugar and cinnamon or pumpkin pie spice, mix well.

Pour into a lightly greased baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture.

Top with pecans and drizzle melted butter over pecans.

Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.

 Cool completely for best taste!  Can also be chilled.