Pumpkin Pie Crunch

Brenda Overton

By
@guesthousechef

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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Rating:
★★★★★ 1 vote
Comments:
Serves:
24-30
Prep:
15 Min
Cook:
1 Hr

Ingredients

29 oz
canned pumpkin (not pumkin pie mix)
3 c
sugar
6
eggs
3 Tbsp
pumpkin pie spice
2 can(s)
evaporated milk
1/2 tsp
salt
1 1/2-2 box
yellow cake mix dry
1 1/2-2 c
chopped pecans
2 c
butter melted
whipped cream or topping

Step-By-Step

1Preheat oven to 350 degrees
In mixer on low speed combine the first 6 ingredients mix well.

2Pour into greased 11x15" pan.

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.

4Sprinkle pecans over dry cake mix layer.

5Drizzle melted butter all over the top of pecans and cake mix.

6Bake 1 hr or until golden brown and center is set.

7Cool completely. serve with whipped cream or topping.
Store in fridge. This can be made a day or two in advance.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy