Pecan Pumpkin Crumble

Pecan Pumpkin Crumble Recipe

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Julie Scott


This has become a family tradition on Thanksgiving. It's a great alternative to the pumpkin or pecan pies.


★★★★★ 1 vote

1 Hr 30 Min
50 Min


  • 1 c
  • 1 1/2 tsp
    pumpkin pie spices
  • 2
  • 16 oz
    canned pumpkin pie mix
  • 12 oz
    can evaporated milk
  • 1 box
    betty crocker cake mix - spiced or butter pecan
  • 1/2 c
    butter melted
  • 3/4 c
    chopped pecans or walnuts
  • 2 c
    whipped cream, if desired

How to Make Pecan Pumpkin Crumble


  1. Heat oven to 350 degrees.
  2. In a large bowl, combine sugar, pumpkin pie spice, eggs, pumpkin and evaporated milk: blend well. Pour into ungreased 13 x 9 inch pan. Sprinkle with dry cake mix; drizzle evenly with melted butter. Sprinkle with chopped nuts.
  3. Bake at 350 degrees for 40 to 50 minutes or until golden brown. Refrigerate until chilled, cut into squares. Serve with whipped cream. Refrigerate any remaining crumble.
    12 servings.

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About Pecan Pumpkin Crumble

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

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