pumpkin pie crunch

Name: Pumpkin Pie Crunch
Prep time: 15 min
Cook time: 1 h
Yield: 24
Ingredients: 29 ounce(s) canned pumpkin (not pumkin pie mix); 3 cup(s) sugar; 6 - eggs; 3 tablespoon(s) pumpkin pie spice; 2 can(s) evaporated milk; 1/2 teaspoon(s) salt; 1 1/2-2 box(es) yellow cake mix dry; 1 1/2-2 cup(s) chopped pecans; 2 cup(s) butter melted; - whipped cream or topping

(1 RATING)

68 Pinches 1 Photo

Brenda Overton

Bountiful , UT

Updated on Nov 14, 2010

PUMKIN PIE CRUNCH is great for the holidays. My friends enjoy this pumpkin dessert year round. I stock up on cannned pumpkin whenever it's on sale. so I can make it often. It's tasty without the pecans too if you have allergies.

Rate

prep time 15 Min

cook time 1 Hr

method ---

yield 24-30 serving(s)

Ingredients

29 ounces canned pumpkin (not pumkin pie mix)
3 cups sugar
6 - eggs
3 tablespoons pumpkin pie spice
2 cans evaporated milk
1/2 teaspoon salt
1 1/2-2 boxes yellow cake mix dry
1 1/2-2 cups chopped pecans
2 cups butter melted
- whipped cream or topping

How To Make pumpkin pie crunch

Step 1

Preheat oven to 350 degrees In mixer on low speed combine the first 6 ingredients mix well.

Step 2

Pour into greased 11x15" pan.
Step 3

Sprinkle dry cake mix(es)* over pumpkin mixture.Do not stir. *use 1 and 1/2 boxes for thinner top crunchy layer. *use 2 boxes for thick top crunchy layer.
Step 4

Sprinkle pecans over dry cake mix layer.
Step 5

Drizzle melted butter all over the top of pecans and cake mix.
Step 6

Bake 1 hr or until golden brown and center is set.
Step 7

Cool completely. serve with whipped cream or topping. Store in fridge. This can be made a day or two in advance.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes