Name: Pumpkin Pie Crunch
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 oz pure pumpkin (1 can); 1 1/2 cups granulated sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 4 eggs; 12 oz evaporated milk (1 can); 15.25 oz yellow cake mix (1 box, such as Betty Crocker Super Moist Yellow Cake Mix); 1 cup pecans, toasted and chopped; 1 cup butter, melted; Whipped cream, optional for serving; Caramel sauce, optional for serving

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Pumpkin Pie Crunch is the ultimate fall dessert—rich, comforting, and incredibly easy to make. This dish combines the creamy spiced filling of a traditional pumpkin pie with the buttery, crumbly topping of a cobbler. Made with pantry staples like canned pumpkin, yellow cake mix, and pecans, it’s a crowd-pleaser perfect for potlucks, or cozy weekends at home.

Pumpkin Pie Crunch

Why You’ll Love This Recipe

Effortless to make: No crust rolling or complicated steps.
Perfect for a crowd: Yields up to 16 generous servings.
Irresistible texture: Creamy pumpkin base with a buttery, crunchy topping.
Great for fall: Packed with warm spices and seasonal flavor.
Versatile: Enjoy warm or chilled, plain or dressed up with toppings.
Uses pantry staples: No need for fancy ingredients.
Make-ahead friendly: Tastes even better the next day.
Easy to transport: Bakes in one pan, ideal for sharing.
Kid and adult approved: Sweet, soft, and nutty—what’s not to love?
Optional toppings: Customize with whipped cream or caramel sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 oz pure pumpkin (1 can)
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
12 oz evaporated milk (1 can)
15.25 oz yellow cake mix (1 box, such as Betty Crocker Super Moist Yellow Cake Mix)
1 cup pecans, toasted and chopped
1 cup butter, melted
Whipped cream (optional, for serving)
Caramel sauce (optional, for serving)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13 glass baking dish with nonstick spray and set aside.
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until smooth and well blended.
Pour the mixture into the prepared baking dish and smooth it into an even layer.
Add the topping: Sprinkle the dry cake mix evenly over the pumpkin mixture. Gently press the top to flatten slightly.
Add the pecans: Sprinkle chopped toasted pecans evenly over the top.
Drizzle with melted butter, ensuring you cover as much of the surface as possible.
Bake for 60 to 80 minutes, checking for doneness starting at 60 minutes. The center should be set and the top golden brown.
Cool for at least 10 minutes before serving. Serve warm or at room temperature with optional whipped cream and a drizzle of caramel sauce.

Servings and timing

This recipe serves 16 people.
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes

Variations

Nut-free: Omit the pecans or substitute with rolled oats or crushed graham crackers for crunch.
Spice it up: Add a pinch of nutmeg or cloves for extra warmth.
Maple twist: Drizzle maple syrup over the top before baking for a deeper sweetness.
Cake mix swap: Use spice cake mix for added fall flavor.
Make it dairy-free: Use plant-based butter and coconut evaporated milk.
Mini portions: Bake in muffin tins for individual servings.
Add fruit: Layer in thinly sliced apples or pears for a fruity contrast.
Chocolate version: Sprinkle mini chocolate chips over the top before baking.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Reheating:
Warm individual portions in the microwave for 20–30 seconds or reheat the entire dish in a 300°F oven for about 10–15 minutes.

FAQs

Can I make Pumpkin Pie Crunch ahead of time?

Yes, it’s perfect for making the day before. Just bake, cool, and refrigerate. Warm it slightly before serving if desired.

Do I need to refrigerate leftovers?

Yes, since it contains eggs and dairy, store any leftovers in the fridge.

Can I freeze Pumpkin Pie Crunch?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s pureed and well-drained. You’ll need about 1 3/4 cups of fresh pumpkin puree.

What’s the difference between this and pumpkin pie?

Pumpkin Pie Crunch skips the crust and uses a cake mix topping, giving it more of a cobbler or dump cake texture.

Can I use other nuts?

Yes, walnuts or almonds work well if you prefer them over pecans.

How do I toast pecans?

Spread pecans on a baking sheet and toast in a 350°F oven for 6–8 minutes until fragrant.

Can I reduce the sugar?

You can reduce the sugar by 1/4 to 1/2 cup if you prefer a less sweet dessert. Just know the texture may change slightly.

What’s the best way to serve this?

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of caramel.

Can I use pumpkin pie filling instead of pure pumpkin?

It’s not recommended as pumpkin pie filling is already sweetened and spiced, which can throw off the balance of the recipe.

Conclusion

Pumpkin Pie Crunch is the ultimate fall dessert that combines the best parts of pumpkin pie and cobbler in one irresistible treat. With a silky pumpkin base and a buttery, crunchy topping, it’s easy to make, perfect for gatherings, and guaranteed to impress. Whether served plain or with your favorite toppings, this dessert will quickly become a seasonal favorite.