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.
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!