Real Recipes From Real Home Cooks ®

pumpkin pecan crunch

(3 ratings)
Recipe by
Angela Snow
Corbin, KY

This recipe is super easy and delicious. My family likes it better than pumpkin pie and there are never any leftovers.

(3 ratings)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For pumpkin pecan crunch

  • 15 oz
    pumpkin, canned or cooked
  • 12 oz
    canned milk
  • 3
  • 1 c
  • 6 tsp
    pumpkin pie spices
  • 1 Tbsp
    pure vanilla extract
  • 1/4 tsp
  • 1 box
    yellow cake mix
  • 1 c
    butter, melted
  • whipped cream (optional

How To Make pumpkin pecan crunch

  • 1
    Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugar, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray. (this will end up being a liquid, so dont worry!)
  • 2
    2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. (just put the cake mix on top of the liquid, dont try to mix em)
  • 3
    3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Garnish with whipped cream, if desired.