Pumpkin Pie Crunch

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This fantastic pumpkin dessert recipe I got from my sister is so good it simply must be shared. I have no idea who the original recipe creator is, it’s all over the internet. 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.pumpkin-pie-crunch-culinary-craftiness

I love pumpkin pie, but no one else in my family is a fan. 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. 😋 This Pumpkin Pie Crunch is the perfect answer. My guys love it! And it’s easy to split into two 8×8 pans and share with friends!

Pumpkin Pie Crunch | Culinary Craftiness

Cute Pumpkin

It’s great as is, but doubly scrumptious with a plop of whipped cream on top.

Pumpkin Pie Crunch | Culinary Craftiness

 

Pumpkin Pie Crunch

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 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.

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Pumpkin Pie Crunch

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 12 servings

Pumpkin Pie Crunch

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F.
  2. Combine pumpkin, evaporated milk, eggs, sugar, and spice in a large bowl.
  3. Pour into a greased 9x13 baking dish. Sprinkle dry cake mix evenly over pumpkin mixture.
  4. Top with pecans and drizzle with butter.
  5. Bake for 40-50 minutes or until golden brown and butter knife inserted in center comes out without wet batter.
  6. Cool and serve with whipped topping.
https://culinarycraftiness.com/pumpkin-pie-crunch/

Pumpkin Pie Crunch | Culinary Craftiness

 

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