Real Recipes From Real Home Cooks ®

pumpkin pie crunch

a recipe by
Nancy Johnson
reading, PA

A friend of mine gave me this recipe so I decided to make for Thanksgiving dinner instead of pumpkin pie. I like this better than pumpkin pie. It is real good and tasty.

serves 16- to 20 servings
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For pumpkin pie crunch

  • 1 16oz can
    solid pack pumpkin
  • 1 12oz can
    evaporated milk
  • 3
    large eggs
  • 1 1/2 c
  • 4 tsp
    pumpkin pie spice
  • 1/2 tsp
  • 1 pkg
    duncan hines moist deluxe classic yellow cake mix
  • 1 c
    chopped pecans
  • 1 c
    melted butter or maragine
  • whipped topping

How To Make pumpkin pie crunch

  • 1
    Preheat oven to 350 Degrees. Grease bottom of 13 x 9 x 2 inch pan.
  • 2
    Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan.
  • 3
    Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 F 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped topping. Refrigerate leftovers. Enjoy