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pumpkin pie crunch

suesmynamebakinsmygame avatar
Recipe by
Sue Lunsford
@suesmynamebakinsmygame
New Lebanon, OH

I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.

►
yield 16 -20 (8-10 at my house)
cook time 55 Min
method Bake

Ingredients For pumpkin pie crunch

  • 16 oz. can
    solid pack pumpkin
  • 12 oz can
    evaporated milk
  • 3 lg
    eggs
  • 1 1/2 c
    sugar
  • 1/8 tsp
    ground ginger**
  • 1/8 tsp
    ground nutmeg**
  • 1/4 tsp
    ground cloves**
  • 1 1/2 tsp
    ground cinnamon**
  • 1/2 tsp
    salt
  • 1 pkg
    duncan hines yellow or spice cake mix
  • 1 c
    pecans, chopped
  • 1 c
    butter, melted
  • whipped topping

How To Make pumpkin pie crunch

  • 1
    Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 x 2 inch pan.
  • 2
    Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  • 3
    Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
  • 4
    **The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.
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