Description
This Pumpkin Pie Crunch is a deliciously simple fall dessert combining the creamy texture of pumpkin pie with a crunchy cobbler topping. Made with pumpkin, cake mix, pecans, and warm spices, it’s perfect for gatherings and holiday meals.
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
Instructions
- Preheat oven to 350°F. Spray a 9×13 glass pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the pumpkin, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until smooth.
- Pour the pumpkin mixture into the prepared pan and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, pressing gently to flatten the top.
- Top with chopped pecans and drizzle melted butter evenly over the surface.
- Bake for 60–80 minutes or until the dessert is fully set. Begin checking at 60 minutes to avoid overbaking.
- Let cool for 10 minutes before serving. Top with whipped cream and caramel sauce if desired.
Notes
- Start checking doneness at 60 minutes to avoid overbaking.
- Great served warm, room temperature, or chilled.
- Pairs well with vanilla ice cream or a drizzle of caramel sauce.
- To toast pecans, bake in a single layer at 350°F for 5–7 minutes, stirring once.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 371
- Sugar: 34g
- Sodium: 483mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 78mg
