Chex Pumpkin Pie Crunch Mix Recipes

Steps:

• 1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla.
• 2. In large microwavable bowl, mix all cereals and nuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute.
• 3. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Steps:

• In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on HIGH about 30 seconds or until melted. Stir in vanilla.
• In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Microwave uncovered on HIGH 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Steps:

• Preheat oven to 350°F.
• 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. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

Steps:

• 1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans or walnuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• 2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Steps:

• Combine the melted butter, pumpkin, brown sugar, and spices in a large bowl. Blend well. Add cereal and nuts to the bowl. Carefully stir until mixture is well coated.
• Preheat oven to 350^.(do not make this recipe in the microwave- it will not cook well and be one big lump)
• Pour mixture into a well greased or sprayed roasting pan and spread in a single layer. Place in oven for 20 to 35 minutes depending on your oven. Stir mixture every 10 minutes. Keep an eye on this while baking , as it can burn quickly. It should be dark because of the pumpkin and spices, but not black! --- Mixture will look steamy from the moisture of the pumpkin. It will disappear as it cools.
• Remove from oven and let cool slightly. Place on waxed paper or cookie sheet and separate into bite size pieces.

Steps:

• In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.