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 package Duncan Hines Moist Deluxe Yellow Cake Mix; 1 can (16 ounce) solid pack pumpkin; 1 can (12 ounce) evaporated milk (Milnot); 3 eggs; 1 1/2 cups sugar; 4 teaspoons pumpkin pie spice; 1/3 teaspoon salt; 1 cup chopped nuts (pecans); 1 cup butter or margarine, melted; Whipped topping

Servings: persons

1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (16 ounce) solid pack pumpkin
1 can (12 ounce) evaporated milk (Milnot)
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/3 teaspoon salt
1 cup chopped nuts (pecans)
1 cup butter or margarine, melted
Whipped topping

1
Preheat oven to 350 degrees.
2
Grease bottom of 13 x 9 x 2 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.
6
Top with pecans, drizzle with melted butter.
7
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
8
Cool completely.
9
Serve with whipped topping. Refrigerate leftovers.

865

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 package Duncan Hines Moist Deluxe Yellow Cake Mix, 1 can (16 ounce) solid pack pumpkin, 1 can (12 ounce) evaporated milk (Milnot), 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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