pumpkin pie crunch
(1 rating)
PUMKIN PIE CRUNCH is great for the holidays. My friends enjoy this pumpkin dessert year round. I stock up on cannned pumpkin whenever it's on sale. so I can make it often. It's tasty without the pecans too if you have allergies.
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(1 rating)
yield
24 -30
prep time
15 Min
cook time
1 Hr
Ingredients For pumpkin pie crunch
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29 ozcanned pumpkin (not pumkin pie mix)
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3 csugar
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6eggs
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3 Tbsppumpkin pie spice
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2 canevaporated milk
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1/2 tspsalt
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1 1/2-2 boxyellow cake mix dry
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1 1/2-2 cchopped pecans
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2 cbutter melted
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whipped cream or topping
How To Make pumpkin pie crunch
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1Preheat oven to 350 degrees In mixer on low speed combine the first 6 ingredients mix well.
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2Pour into greased 11x15" pan.
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3Sprinkle dry cake mix(es)* over pumpkin mixture.Do not stir. *use 1 and 1/2 boxes for thinner top crunchy layer. *use 2 boxes for thick top crunchy layer.
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4Sprinkle pecans over dry cake mix layer.
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5Drizzle melted butter all over the top of pecans and cake mix.
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6Bake 1 hr or until golden brown and center is set.
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7Cool completely. serve with whipped cream or topping. Store in fridge. This can be made a day or two in advance.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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