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Pumpkin Pie Crunch

1 package yellow cake mix
1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 1/4 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350F. Grease bottom of 13x9x2 inch 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
at 350'F for 50 to 55 minutes or until golden. Cool completely.
Serve with whipped topping. Refrigerate leftovers.

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