So, here goes. I'm posting my wonderful Punpkin Pie Crunch recipe (can be seen in LIVER LET DIE) just in time for Thanksgiving dinner. I guarantee you'll never eat regular PP again. Here it is:
Ray’s Pumpkin Pie Crunch
1(15 ounce)can solid pack pumpkin
1(12 ounce)can evaporated milk
3 large eggs
1½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package classic yellow cake mix
1 cup chopped pecans
1 cup(2 sticks)butter, melted
Preheat the oven to 350°F. In a large bowl combine the pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour the pumpkin mixture into a greased 9 x 13 pan. Sprinkle the cake mix evenly over the pumpkin mixture and top with pecans. Drizzle the melted butter over the top. Bake 50-55 minutes, or until golden brown. Cool for 15 minutes. Serve warm with a dollop of whipped topping. Refrigerate the leftovers and reheat in the microwave before serving. You will never eat regular pumpkin pie again!
Got any good Thanksgiving recipes?