Pumpkin Pie Crunch

1
Brenda Overton

By
@guesthousechef

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
24-30
Prep:
15 Min
Cook:
1 Hr

Ingredients

Add to Grocery List

  • 29 oz
    canned pumpkin (not pumkin pie mix)
  • 3 c
    sugar
  • 6
    eggs
  • 3 Tbsp
    pumpkin pie spice
  • 2 can(s)
    evaporated milk
  • 1/2 tsp
    salt
  • 1 1/2-2 box
    yellow cake mix dry
  • 1 1/2-2 c
    chopped pecans
  • 2 c
    butter melted
  • ·
    whipped cream or topping

How to Make Pumpkin Pie Crunch

Step-by-Step

  1. Preheat oven to 350 degrees
    In mixer on low speed combine the first 6 ingredients mix well.
  2. Pour into greased 11x15" pan.
  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.
  4. Sprinkle pecans over dry cake mix layer.
  5. Drizzle melted butter all over the top of pecans and cake mix.
  6. Bake 1 hr or until golden brown and center is set.
  7. Cool completely. serve with whipped cream or topping.
    Store in fridge. This can be made a day or two in advance.

Printable Recipe Card

About Pumpkin Pie Crunch

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




Show 3 Comments & Reviews

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