Pumpkin Pie Crunch Recipe

Name: Pumpkin Pie Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package yellow cake mix (I use 2/3 of a box); 1 (16 ounce) can solid pack pumpkin; 1 (12 ounce) can evaporated milk; 3 eggs; 1 1/4 cups sugar (I use 1 cup); 4 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 cup pecans, chopped; 1 cup butter, melted (I used 1/2 cup); whipped topping

Servings: persons

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

1
Preheat oven to 350u00b0F.
2
Grease bottom of 13x9x2-inch pan.
3
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
4
Pour into pan.
5
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
6
Drizzle with melted butter.
7
Bake at 350u00b0F for 50 to 55 minutes or until golden. (Check it early).
8
Cool completely. Serve with whipped topping. Refrigerate leftovers.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix (I use 2/3 of a box), 1 (16 ounce) can solid pack pumpkin, 1 (12 ounce) can evaporated milk, 3 eggs, and more.

Yes, Pumpkin Pie Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Crunch

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