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 (16 ounce) can pumpkin; 1 (12 ounce) can evaporated milk; 1 ¼ cups sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon pumpkin pie spice; 3 eggs; ½ teaspoon salt; 1 (18 ounce) package yellow cake mix; 1 cup chopped pecans; ¾ cup butter flavor shortening

Servings: persons

1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 ¼ cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon pumpkin pie spice
3 eggs
½ teaspoon salt
1 (18 ounce) package yellow cake mix
1 cup chopped pecans
¾ cup butter flavor shortening

1
Preheat oven to 350 degrees.
2
Grease bottom of 9 X 13 inch pan.
3
In mixing bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt.
4
Pour into pan and sprinkle the dry cake mix evenly over the pumpkin mixture, sprinkle nuts on top of cake mix; drizzle melted shortening over all.
5
Bake for 50 to 60 minutes, until golden brown.
6
Cool completely before cutting.
7
Serve with whipped topping.

858

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 (16 ounce) can pumpkin, 1 (12 ounce) can evaporated milk, 1 ¼ cups sugar, 1 tablespoon pumpkin pie spice, 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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