Pumpkin Pie Crunch is so fantastic it simply must be shared. I have no idea who the original recipe creator is, it’s all over the internet. I got from my sister. In case you haven’t seen or heard of it – let alone tasted it – you’re going to want to make it and take a big bite. A really big bite. 😀 And then you’re going to want to share it with friends and family.
I love pumpkin pie, but no one else in my family is a big fan of pie crust. But love it! However, I can’t eat a whole pie before it goes bad (nor would I want to) and I can never find any friends to share it with. It seems I’m the only one who likes it. Just thinking of eating all those calories will make me gain a pound. 😋 So I started making these Crust-less Mini Pumpkin Pies that are way too cute!
But then my sis introduced me to this Pumpkin Pie Crunch and it’s a winner. My guys love it! And it’s easy to split into two 8×8 pans and share with friends! It’s great as is, but doubly scrumptious with a plop of whipped cream on top. I actually love the taste of Cool Whip, however, it has 8g carbs. So I made a lower carb version of this dessert; the link is below.
Pumpkin Pie Crunch
1 package yellow cake mix
16 oz. can sold pack pumpkin
1 (12 oz) can evaporated milk
1-1/2 cups sugar
4 tsp. pumpkin pie spice
1 cup chopped pecans
2 sticks melted butter
Preheat oven to 350°F.
Combine pumpkin, evaporated milk, eggs, sugar, and spice in a large bowl.
Pour into a greased 9×13 baking dish. Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans and drizzle with butter.
Bake for 40-50 minutes or until golden brown and butter knife inserted in center comes out without wet batter.
Cool and serve with whipped topping.
Created by Melissa Woolard | Culinary Craftiness
- 1 package yellow cake mix
- 16 oz. can sold pack pumpkin
- 1 (12 oz) can evaporated milk
- 3 eggs
- 1-1/2 cups sugar
- 4 tsp. pumpkin pie spice
- 1 cup chopped pecans
- 2 sticks melted butter
- Whipped topping
- Preheat oven to 350°F.
- Combine pumpkin, evaporated milk, eggs, sugar, and spice in a large bowl.
- Pour into a greased 9x13 baking dish. Sprinkle dry cake mix evenly over pumpkin mixture.
- Top with pecans and drizzle with butter.
- Bake for 40-50 minutes or until golden brown and butter knife inserted in center comes out without wet batter.
- Cool and serve with whipped topping.
I’ve updated this recipe to make it as low carb and ketogenic as possible. Keto Pumpkin Pie Crunch is a great dessert choice for those who might feel deprived during the holidays. In addition, use whipped cream for only 1g carb!