Pumpkin Pecan Crunch

Angela Delph


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

★★★★★ 3 votes
15 Min
50 Min


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15 oz
pumpkin, canned or cooked
12 oz
canned milk
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


  • 1Preheat 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!)
  • 22. 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)
  • 33. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Garnish with whipped cream, if desired.

Printable Recipe Card

About Pumpkin Pecan Crunch

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

Show 7 Comments & Reviews

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