Pumpkin Pie Crumble Bars

Pumpkin pie crunch....Where texture marries taste...YUM! Hope you're not too pumpkin'd out for this  one. It's a must for thanksgiving dessert sharing!

Photo Credit: Duncan Hines

What you will need:

• 1 can (15.5 oz.) solid pack pumpkin
• 1 can (12 oz.) evaporated milk
• 3 large eggs
• 1½ cups sugar
• 1 Tbsp. pumpkin pie spice
• ½ tsp. salt
• 1 package Duncan Hines® Classic Yellow Cake Mix
• 1 cup butter or margarine, melted
• 1 cup chopped pecans                                                                 

1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
5. Cool completely. To serve, cut into squares.