The Pumpkin Pie Crunch by Duncan Hines is a good recipe that requires just 15 minutes of hands-on preparation and yields 16 to 20 bars. The recipe has a Super Simple difficulty rating.
To prepare the dessert, grease and flour a 13x9-inch dish, and preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine one 15.5-ounce can of solid-packed pumpkin, one 12-ounce can of evaporated milk, three large eggs, 1 1/2 cups sugar, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt. Stir all ingredients until well blended. Pour the mixture into the baking dish, and sprinkle a dry cake mix such as Duncan Hines yellow cake mix over the pumpkin mixture. Melt one cup of butter or margarine, and drizzle it over the crumbled cake mix.
Place the dessert in the oven, baking it for 25 minutes. Remove it from the oven to sprinkle 1 cup chopped pecans over the top, and tightly seal the dish with aluminum foil before putting it back in the oven for an additional 25 minutes. Allow the pumpkin pie crunch to cool completely before cutting it into squares and serving. Add a dollop of whipped cream for a special touch, and consider serving alongside a festive beverage such as apple cider.