Pumpkin Pie Crunch

Sue Lunsford


I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.


☆☆☆☆☆ 0 votes

16-20 (8-10 at my house)
55 Min


  • 16 oz. can(s)
    solid pack pumpkin
  • 12 oz can(s)
    evaporated milk
  • 3 large
  • 1 1/2 c
  • 1/8 tsp
    ground ginger**
  • 1/8 tsp
    ground nutmeg**
  • 1/4 tsp
    ground cloves**
  • 1 1/2 tsp
    ground cinnamon**
  • 1/2 tsp
  • 1 pkg
    duncan hines yellow or spice cake mix
  • 1 c
    pecans, chopped
  • 1 c
    butter, melted
  • ·
    whipped topping

How to Make Pumpkin Pie Crunch


  1. Preheat oven to 350 degrees. Grease the bottom of a
    9 x 13 x 2 inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  3. Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
  4. **The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.

Printable Recipe Card

About Pumpkin Pie Crunch

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

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